食品工业科技2017，Vol.38Issue(20)：221-225,249,6.DOI:10.13386/j.issn1002-0306.2017.20.039
川味香肠调料配方的优化及风味分析
Optimizing condiment recipes of Sichuan sausage and its flavor analysis
摘要
Abstract
The eating quality of Sichuan sausage is greatly influenced by raw and auxiliary materials,Sichuan hemp taste of the sausage has always been the main flavor characteristics.Considering pepper utilization,this study discussed the effect of different proportions of pepper,green pepper oleoresin and red pepper oleoresin on the quality of Sichuan sausage.Through the sensory evaluation,the principal flavor components analysis by electronic nose,it is found that the product quality was the best when the pepper was 10 g and the green pepper oleoresin was 0.7 g.Headspace solid-phase micro-extraction(HS-SPME) and gas chromatography with mass spectrometry(GC-MS) were employed to analyse the aroma components of optimal product,the results indicated that a total of forty four kinds of compounds were detected,fat hydrocarbon of the relative content was 32.96％,alcohols 17.33 ％,aldehyde 12.81％,eatersl 3.44％,ketone 0.17 ％,other types of material 0.53 ％.The results provided a scientific basis for improving the taste of Sichuan sausage and the pepper utilization,and laid the soild foundation for the further study of flavor substances of Sichuan sausage.关键词
川味香肠/调料配方/优化/风味分析Key words
Sichuan sausage/relish recipes/optimizing/flavor analysis分类
轻工纺织引用本文复制引用
李鹤,陈羽,李明国,曹琳..川味香肠调料配方的优化及风味分析[J].食品工业科技,2017,38(20):221-225,249,6.基金项目
食品科学四川省重点学科建设项目(SZD0803-09-1) （SZD0803-09-1）
成都大学肉类加工四川省重点实验室开放研究基金资助项目(11-R06). （11-R06）
