市售西班牙自然发酵香肠的食用品质特征分析

以销量较高的市售西班牙自然发酵香肠为研究对象，通过感官评价筛选出喜好度较高的发酵香肠，测定香肠水分含量、pH值、色泽、质地等指标，采用顶空固相微萃取-气相色谱-质谱联用（headspace-solid phase microextraction-gas chromatography-mass spectrometry，HS-SPME-GC-MS）法分析香肠挥发性风味成分。结果表明，总体可接受性较高的自然发酵香肠具有以下特征：光泽度高、色泽暗红（亮度值16.028～31.399，红度值13.80～16.31），组织紧密、质地均一、硬度（4 721.859 0～6 360.352 0 g）适中，pH值（5.68～5.89）、水分含量（20.12%～28.09%）较低，咀嚼感好、干燥度适中，果香味、清香味、甜味、乳香味、鲜味明显，咸味、酸味适中，胡椒味较淡。总体接受性最高的香肠（1号香肠）中检出81 种挥发性风味成分，其中乙醛、异戊醛、2,3-丁二酮、月桂烯、3-甲基丁酸乙酯、顺-4-羟基-6-十二烯酸内酯、乙酸为主要风味成分（香气活力值＞50）。

Evaluation of Eating Quality of Commercial Natural Fermented Spanish Sausages

Various types of best-selling commercial naturally fermented Spanish sausages were evaluated by a trained sensory panel and the ones very much liked by the panelists were selected to determine their moisture, pH value, color and texture. In addition, the volatile flavor components were analyzed by headspace-solid phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that fermented sausages with high overall acceptability had the following characteristics: high glossiness, dark red color (lightness value 16.028–31.399, redness value 13.80–16.31), tight organizational structure, homogenous texture, moderate hardness (4721.8590–6360.3520g), low pH value (5.68–5.89), low moisture content (20.12%–28.09%), good chewiness, moderate dryness, fruity and milky aroma, fresh scent and light pepper-like flavor, and sweet, umami and salty taste with moderate sourness. A total of 81 volatile compounds were detected with the predominant ones being acetaldehyde, isovaleraldehyde, 2,3-butanedione, myrcene, ethyl 3-methylbutanoate, cis-4-hydroxy-6-dodecene lactone and acetic acid.