Abstract：The effects of different smoking methods, traditional wood smoking and liquid smoke on the eating quality of smoked
sausage were investigated by measuring sausage color, texture and volatile compounds using colorimeter, texture analyzer and gas
chromatography-mass spectrometry-olfactometry (GC-MS-O). The difference in redness value (a*) between the two groups was
not significant (P ＞ 0.05), but smoked sausage made with liquid smoke had significantly higher values of springiness than the
wood-smoked sausage (P ＜ 0.05). Fifty-two major volatile compounds including 15 phenolic compounds were detected in woodsmoked
samples, compared to 49 in liquid-smoked samples including 14 phenolic compounds.
2014, Vol. 28 
