重庆城口香肠挥发性风味成分的分离与鉴定

以真空和散装2 种包装方式、秋季和冬季生产的重庆城口香肠为对象，采用顶空固相微萃取和气相色谱-质谱联用分析和鉴定了重庆城口香肠的挥发性风味成分。结果表明：鉴定出重庆城口香肠中各类挥发性化合物共105 种。其中烯烃类27 种、醇类22 种、芳香类16 种、烷烃类12 种、酯类11 种、醛类7 种、含氮化合物3 种、酸类2 种、酮类2 种、杂环类1 种、炔烃类1 种、呋喃类1 种。散装香肠中对风味有着重要贡献的挥发性化合物含量多于真空包装香肠。冬季生产的重庆城口香肠挥发性风味较秋季生产的香肠浓郁。确定出重庆城口香肠的特征风味物质为烯烃类、醛类、酯类和醇类。烯烃类多来源于生产重庆城口香肠时添加的香辛料，呈现出重庆城口香肠所特有的麻辣；而其他的特征风味主要由肉中发生的生物化学反应而产生。

Isolation and Identification of Volatile Compounds of Chongqing Chengkou Sausage

Chongqing Chengkou sausages produced in autumn and winter and commercialzed in vacuum packaging and
bulk, respectively, were selected as experimental subjects in this study. The volatile flavor compounds of four samples of
sausage were extracted by solid-phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry
(GC-MS). The results showed that a total of 105 volatile flavor compounds were detected from the four samples, including
olefins (27), alcohols (22), aromatic compounds (16), alkanes (12), esters (11), aldehydes (7), nitrogen-containing
compounds (3), acids (2), ketones (2), heterocyclic compounds (1), alkyne (1) and furan (1). The number of major volatile
flavor compounds in bulk sausage was larger than in vacuum-packaged sausage. The volatile flavor in sausages produced in
winter was richer than that in the sausage produced in autumn. The characteristic flavor substances of Chongqing Chengkou
sausage were determined to be olefins, aldehydes, esters and alcohols. Most olefins came from the spices added in sausage
and showed the unique spicy taste of Chengkou sausage, while the other flavor characteristics are mostly produced from
biochemical reactions in meat.