不同配料及发酵剂对羊肉发酵香肠滋味及香气成分的影响

利用固相微萃取-气质联用(solid phase microextraction-gas chromatography-mass,SPME-GC-MS)结合电子鼻、电子舌技术对四组羊肉发酵香肠样品(对照组、发酵剂组、VC组、VC+发酵剂组)的风味进行测定。结果表明,基于电子鼻技术可实现对发酵香肠样品快速区分,而电子舌不能明显区分。利用SPME-GC/MS技术从四组香肠样品中共鉴定出49种挥发性风味物质,其中对照组、发酵剂组、VC组及VC+发酵剂分别检出43、46、48、48种挥发性风味物质,加入发酵剂和VC能够明显地提高发酵香肠中风味物质含量,尤其是醇类、酮类、酯类物质。结合电子鼻结果分析,VC+发酵剂组对醇类、醛酮类等物质更灵敏,说明发酵剂和VC共同作用下为发酵香肠效果更好。相对气味活度值(ROAV)分析结果表明,共有9种挥发性风味物质对香肠整体风味有贡献作用(ROAV>1),分别为己醛、庚醛、辛醛、苯乙醛、壬醛、癸醛、E-癸-2-烯醛、2-十一烯醛和1-辛烯-3-醇。基于对特征挥发性风味物质风味特性的分析,明确发酵香肠的风味特征为淡脂香、青草香味、发酵味。

Effects of Different Ingredients and Starter Culture on the Flavor and Aroma Components of Fermented Mutton Sausage

The flavor of four groups of mutton fermented sausage samples(control group,starter group,V_C group,V_C+starter group)was determined by solid phase microextraction-gas chromatography-mass(SPME-GC-MS)combined with electronic nose and electronic tongue. The results showed that the rapid identification of fermented sausage samples based on electronic nose technology could be realized,but the electronic tongue could not be distinguished clearly. A total of 49 volatile flavor compounds were identified from four groups of sausage samples by SPME-GC/MS. Among them,43,46,48 and 48 volatile flavor compounds were detected in control group,starter group,V_C group and V_C+starter respectively. According to the results of electronic nose analysis,the V_C+starter group was more sensitive to alcohols,ketones and esters,which indicated that the combined effect of starter and V_C was better for fermented sausage. Relative odor activity value(ROAV)analysis showed that nine volatile flavor compounds contributed to the overall flavor of sausage(ROAV>1),namely hexanal,heptanal,octanaldehyde,phenylacetaldehyde,nonanal,decanal,E-decane-2-enol,2-undecanaldehyde and 1-octene-3-ol. Based on the analysis of the flavor characteristics of characteristic volatile flavor substances,the flavor characteristics of fermented sausage were identified as light fat,grass and fermentation.