食品与发酵工业2013，Vol.39Issue(5)：200-206,7.
发酵剂对熏马肠挥发性风味化合物的影响
Effect of starter culture on volatile flavor compounds in Smoked Horse Sausages
摘要
Abstract
Headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HSSPME-GC-MS) was used to analyze the volatiles in Smoked horse sausages.106 volatile flavor compounds were detected from 5 different samples,which could be clustered in the following chemical families:hydrocarbons,alcohols,esters,acids,aldehydes,ketones,hydroxybenzenes,furans compounds,nitrogen-containing compounds.The main volatile flavor components include hydrocarbons,alcohols,acids,ketones,hydroxybenzenes.Differences of kinds and content of volatile flavor component existed between control sausages and starter culture sausages.关键词
熏马肠/发酵剂/挥发性风味物质Key words
Smoked Horse Sausages/ starter culture/ volatile flavor compounds引用本文复制引用
韩鲜娜,卢士玲,李开雄,李宝坤,王庆玲..发酵剂对熏马肠挥发性风味化合物的影响[J].食品与发酵工业,2013,39(5):200-206,7.基金项目
国家自然科学新疆熏马肠生物胺产生和累积机理研究(No.31160329) （No.31160329）
石河子大学自然科学重点项目:新疆传统肉制品强化接种内源酶调控技术研究(No.ZRKX201020044) （No.ZRKX201020044）
石河子大学"263"人才无症状计划中"青年骨干教师"(No.SP0891) （No.SP0891）
