The quality of salami is dependent on the quality of the raw materials and the level of technology used in its production. The aroma and taste of salami are developed by enzymatic and non-enzymatic reactions. The characteristic fermented meat flavour is believed to be developed by a combination of endogenous enzymatic activities and the lactic acid produced by the starter culture. Lactic acid bacteria develop the tangy flavor of salami through the fermentation of carbohydrates and produces an appealing red color to the meat after fermentation, while coagulase-negative cocci can catabolize amino acids and fatty acids to produce volatile compounds. The flavour itself consists of odour properties, which comes from volatile substances, and taste and tactile properties, which comes from non-volatile substances that are a result of enhancers and synergists.