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| Effect of Fat Content on the Flavor of Chinese Sausage Analyzed Using Electronic Tongue and Gas Chromatography-Ion Mobility Spectrometry |
| TIAN Xing, ZHANG Yue, TANG Xingyu, LI Zongjun |
| 1.College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China; 2.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 3.Hunan Engineering Research Center of Drug and Food Homology Functional Food, Changsha 410208, China; 4.Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China |
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Abstract In order to improve the quality of Chinese sausages, we explored the influence of different fat contents on the flavor of Chinese sausages. Four different gradients of fat were added, i.e., ratio of fat to lean of 0:10, 2:8, 3:7, 5:5, respectively, to make Chinese sausage using the same processing technology. The flavor substances of Chinese sausages were analyzed by electronic tongue and gas chromatography-ion mobility spectrometry (GC-IMS). The characteristic flavor fingerprints of volatile components combined with principal component analysis (PCA) was used to investigate the differences between Chinese sausages with different fat contents. Our data showed that with the increase of fat content, water content significantly decreased (P < 0.05), and pH value decreased, while salt and fat content increased. The electronic tongue analysis of taste characteristics showed that there were significant differences in the richness and saltiness of sausage samples with different amounts of fat, but no in other taste characteristics. GC-IMS data showed that 36 volatile substances were detected in Chinese sausages, among which geraniol acetate, methyl chavicol, nonanal, and dibutyl sulfide were the main characteristic flavor substances. Sensory evaluation showed that Chinese sausage with 30% fat content had the best flavor and sensory acceptance.
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2020, Vol. 34 
