不同麻辣腊肠挥发性风味物质分析

采用顶空固相微萃取-气相色谱-质谱联用技术对4 款麻辣腊肠中的挥发性风味物质进行分析,并结合相对气味活度值（relative odor activity value,ROAV）确定麻辣腊肠中的重要风味物质。结果表明：4 款麻辣腊肠中共鉴定出138 种挥发性化合物,其中包含106 种风味化合物,进一步对风味化合物进行ROAV分析,确定出ROAV≥0.1的风味化合物有58 种,并对29 种关键风味化合物（ROAV＞1）,如癸酸乙脂、芳樟醇、桉叶油醇、辛酸乙酯、月桂烯等进行主成分分析,发现麻辣腊肠风味上的差异主要来源于拌料时添加的香辛料与自然风干或烘干过程中脂肪酸发生的降解及酯化反应。

Analysis of Volatile Flavor Compounds in Spicy Sausages

The volatile flavor compounds in four kinds of spicy sausage were analyzed by headspace solid phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the major flavor compounds were determined by relative odor activity value (ROAV). The results showed that a total of 138 volatile compounds were identified in the four samples, 106 of which were found as flavor compounds. In total, 58 flavor compounds with ROAV ≥ 0.1 were identified. Principal component analysis (PCA) was performed on 29 key flavor compounds (ROAV > 1), such as ethyl decanoate, linalool, eucalyptol, ethyl octanoate and laurene. It was found that the flavor difference between different kinds of spicy sausage was mainly due to addition of spices and the degradation and esterification reaction of fatty acids in the process of natural air drying or oven drying.