Paprika and dextrose change dry cured loin microbes and aroma
What it found
In dry cured loins, adding paprika or dextrose changed which bacteria and fungi grew and how the loins smelled.
The work was done on loins, not in people.
What they found
Animal and lab studies
Microbe counts looked the same
Standard microbe counts could not tell the three loin types apart. Genetic analysis did show clear differences in key bacteria and fungi.
Bacteria shifted by addition
Paprika led to more Latilactobacillus in the paprika loins. Dextrose led to more Staphylococcus in the dextrose loins. In the mixed loins, both were about equally present.
Fungi differed
There were large differences in fungi between the paprika and dextrose loins. The mixed loins had a higher share of Debaryomyces.
Mixed loins and rancid notes
The microbes in the mixed loins controlled fat oxidation. This reduced volatile compounds that give rancid notes and increased compounds from amino acids like branched aldehydes, pyrazines and pyrroles, giving the loins particular aroma notes.
Other findings
Aroma separated all loins
The mix of volatile compounds clearly told apart all three types of loin. Free amino acid levels only separated the paprika loins from the dextrose and mixed loins.
Paprika drove sensory notes
The main sensory differences came from adding paprika. It increased the perception of paprika and smoky smells, plus cured, savoury and cheesy notes.
What the authors conclude
“The microbiota composition of DP loins controlled the lipid oxidation phenomenon, reducing the generation of derived volatiles producing rancid notes and increase the volatile compounds derived from amino acids such as branched aldehydes, pyrazines and pyrroles, providing particular aroma notes to the loins.”
Also in their conclusions
- They report that paprika addition favoured dominance of Latilactobacillus in the microbiota of P loins.
- They report that dextrose addition caused the dominance of Staphylococcus in the microbiota of D loins.
- They report that the microbiota composition of DP loins controlled the lipid oxidation phenomenon, reducing the generation of derived volatiles producing rancid notes and increase the volatile compounds derived from amino acids such as branched aldehydes, pyrazines and pyrroles, providing particular aroma notes to the loins.
How it was done
Three types of dry cured loins were made: one with dextrose, one with paprika, and one with both. The loins were tested for their physical and chemical makeup, free amino acids, volatile compounds, aroma by sensory analysis, and microbes using counts and genetic methods.
What it can’t tell you
- We summarised it from the abstract only.
- This study looked at dry cured loins, not at people. It cannot show what would happen in the human gut or body.
- The findings are for these specific loins and conditions. They may not apply to other foods or other recipes.
Who paid
- Conflicts
- Declaration of competing interest None.
- Authors work at
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain
The paper
- Title
- Impact of paprika and dextrose addition on dry cured loins microbiota and its effect on aroma development
- Type
- Study
- Evidence
- Animals and lab studies
- Summarised from
- Abstract only
- Cite
- Li L, Flores M, Salvador A, Belloch C (2024). Impact of paprika and dextrose addition on dry cured loins microbiota and its effect on aroma development. International journal of food microbiology. doi:10.1016/j.ijfoodmicro.2024.110782PubMed 38851175DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error