食品与机械2023，Vol.39Issue(12)：2-8,17,8.DOI:10.13652/j.spjx.1003.5788.2023.81083
含酱香型白酒广式香肠风干期挥发性风味物质的变化
Changes of volatile flavor compounds in Cantonese sausage containing sauce-flavor Baijiu during air-drying
摘要
Abstract
Objective:This study aimed to improve the flavor of Cantonese sausage and innovate the product.Methods:The volatile flavor compounds in the Cantonese sausages containing sauce-flavor Baijiu air-dried for 0 day,2 days and 4 days were detected by GC-MS,and the changes of volatile flavor compounds were analyzed by multivariate statistics.Results:A total of 39 volatile flavor compounds were detected through GC-MS technology,including 18 hydrocarbons,12 esters,2 aldehydes,2 ethers,1 alcohol,1 acid,1 ketone and 2 other compounds.Esters,aldehydes,alcohols and hydrocarbons significantly increased during air-drying,while ketones and ethers showed a trend of first increasing and then decreasing during air-drying.The acids did not change significantly during air-drying.Five different flavor substances were identified through VIP values,which could be served as potential biomarkers for distinguishing sausages with different air-drying times.Six key flavor components were screened through OAV.Ethyl 2-methylbutyrate,ethyl hexanoate,and ethyl butyrate were common key flavor components in three groups of sausages,and their content significantly increased during air-drying.Conclusion:Adding sauce-flavor Baijiu can increase the types and contents of volatile flavor compounds in Cantonese sausage and promote the formation of new flavor compounds.关键词
广式香肠/酱香型白酒/风干期/挥发性风味/气相色谱—质谱联用Key words
Cantonese sausage/sauce-flavor Baijiu/air drying/volatile flavor/gas chromatography-mass spectrometry引用本文复制引用
聂鑫,陈泓帆,毛竞竟,刘达玉,赵志平,沈才洪..含酱香型白酒广式香肠风干期挥发性风味物质的变化[J].食品与机械,2023,39(12):2-8,17,8.基金项目
四川省自然科学基金(编号:2022NSFSC1702) （编号:2022NSFSC1702）
