Staphylococcus xylosusused as starter culture in sausages decreases the level of volatile organic compounds arising from lipid oxidation and so contributes to the aroma by avoiding rancidity. The aim of this study was to characterize the roles of catalase and superoxide dismutase (SOD) in the inhibition of free fatty acid oxidation by comparing antioxidant capacity of the S. xylosuswild‐type strain with those of the katAmutant and the sodmutant. Antioxidant capacity was determined by measuring the volatile organic compounds and the conjugated diene hydroperoxides arising from linoleic acid oxidation. The three strains inhibited the oxidation of linoleic acid. However, the katAmutant, and especially the sodmutant, had less antioxidant capacity than the S. xylosuswild‐type strain. Thus both catalase and SOD of S. xylosuscontributed to the inhibition of lipid oxidation.