Abstract：Spices greatly contribute to the flavor of fermented sausages. This paper expounds the direct contribution of flavor compounds of spices to the flavor of fermented sausages and the effect of spices on microbes in fermented sausages and consequently on its flavor characteristics. At the same time, future directions for research on the mechanism of action of spices in fermented sausages are discussed, which will provide valuable references for the development and research of highquality fermented meat products.
张根生，于 敏，程健博，丁小君. 香辛料对发酵香肠风味影响的研究现状[J]. 肉类研究, 2015, 29(5): 31-34.
ZHANG Gensheng, YU Min, CHENG Jianbo, DING Xiaojun. Current Status of Studies on Spices Effect on the Flavor of Fermented Sausages. Meat Research, 2015, 29(5): 31-34.
