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| Evaluation of Flavor Quality of Chinese Sausages from Xiangyang by Electronic Nose and Gas Chromatography-Mass Spectrometry |
| YANG Jiang1, YANG Chengcong1, LING Xia2, YU Haizhong1, GUO Zhuang1,* |
| 1.Northwest Hubei Research Institute of Traditional Fermented Food, College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China; 2.Xiangyang Institute of Food and Drug Supervision, Xiangyang 441021, China |
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Abstract In this paper, the flavor quality of Chinese sausages collected from Xiangyang was evaluated by electronic nose and gas chromatography-mass spectrometry (GC-MS). Cluster analysis showed that 11 sausage samples could be divided into two clusters by electronic nose, and aromatic compounds and organic sulfides were identified by significance analysis as key variables associated with the difference in flavor quality. The results of GC-MS showed that pinene, ethanol, acetic acid, ethyl acetate and isovaleraldehyde were major volatile components in sausage samples, with relative abundance of 28.33%, 17.57%, 18.28%, 13.96%, and 4.15%, respectively. Meanwhile, the relative abundance of ethyl acetate was higher in sausages with better flavor quality.
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2018, Vol. 32 
