Huimin Zhou, Bing Zhao, Shunliang Zhang, Qianrong Wu, Ning Zhu, Su Li,Xiaoqian Pan, Shouwei Wang, Xiaoling Qiao

    China Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, China

    Keywords:

    Chinese dry sausage

    Volatiles

    Odor-active compounds

    Process

    Storage

    ABSTRACT

    The effect of process and storage on the volatiles and odorant pro file of Chinese dry sausage was evaluated,as well as its physicochemical parameters. Microbial esterification and wine (27.54%-43.35%), and lipid oxidation (11.30%-34.92%) played a key role in flavor profile during process and storage. A significant increase of each volatile was detected during process except gradual decrease of volatiles from spices, while a gradual decrease of each volatile was detected during storage except significant increase of volatiles from lipid oxidation and esterification. 15 and 6 odor-active compounds were respectively correlated (P < 0.05) with the process and storage time. Level of heptanal, 1-octen-3-ol, the ethyl of 2-methylbutanoic, 3-methylbutanoic,butanoic, benzoic, hexanoic, heptanoic, octanoic and decanoic acid were best discriminators of process stage,while (E)-2-nonenal, ethyl hexanoate, ethyl heptanoate, and methyl decanoate, were marker compounds of storage time. An objective method was established to evaluate the stages of process and storage for samples. ...... 濡傛灉鎮ㄥ湪浣跨敤鎵嬫満绛夋祦瑙堟椂鏃犳硶鏌ョ湅鎴栦笅杞藉叏鏂囷紝鍙兘鏄鎼滅储寮曟搸澶辩湡鈥滆浆鐮佲€濓紝璇风偣鍑诲睆骞曟渶涓嬫柟鐨勨€滅數鑴戠増鈥濇垨鈥滃師缃戦〉鈥濊闂€�


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