基于电子舌和气相色谱-离子迁移谱分析脂肪添加量对中式香肠风味的影响

为提高中式香肠风味品质，研究不同脂肪添加量对中式香肠风味的影响，选取4 个不同脂肪添加量，即肥瘦肉质量比分别为0∶10、2∶8、3∶7、5∶5，以相同加工工艺制作中式香肠，采用电子舌和气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry，GC-IMS）分别对不同脂肪添加量的中式香肠滋味和挥发性风味物质进行分析，并根据挥发性组分的GC-IMS图谱结合主成分分析法分析不同样品间的差异。结果表明：随着脂肪添加量的增加，中式香肠水分含量显著降低（P＜0.05），pH值降低，食盐及脂肪含量增加；电子舌味觉特征分析表明，不同脂肪添加量中式香肠的丰富性和咸味有显著差异，其他味觉特征无显著差异；GC-IMS分析表明，中式香肠中共检测出36 种挥发性物质，其中乙酸香叶酯、甲基胡椒酚、壬醛和二丁基硫醚等是主要特征风味物质。结合感官指标得出，脂肪添加量30%的中式香肠风味最佳，感官可接受度最好。

Effect of Fat Content on the Flavor of Chinese Sausage Analyzed Using Electronic Tongue and Gas Chromatography-Ion Mobility Spectrometry

In order to improve the quality of Chinese sausages, we explored the influence of different fat contents on the flavor of Chinese sausages. Four different gradients of fat were added, i.e., ratio of fat to lean of 0:10, 2:8, 3:7, 5:5, respectively, to make Chinese sausage using the same processing technology. The flavor substances of Chinese sausages were analyzed by electronic tongue and gas chromatography-ion mobility spectrometry (GC-IMS). The characteristic flavor fingerprints of volatile components combined with principal component analysis (PCA) was used to investigate the differences between Chinese sausages with different fat contents. Our data showed that with the increase of fat content, water content significantly decreased (P < 0.05), and pH value decreased, while salt and fat content increased. The electronic tongue analysis of taste characteristics showed that there were significant differences in the richness and saltiness of sausage samples with different amounts of fat, but no in other taste characteristics. GC-IMS data showed that 36 volatile substances were detected in Chinese sausages, among which geraniol acetate, methyl chavicol, nonanal, and dibutyl sulfide were the main characteristic flavor substances. Sensory evaluation showed that Chinese sausage with 30% fat content had the best flavor and sensory acceptance.