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| Analysis of Volatile Flavor Compounds in Spicy Sausages |
| MA Mingjuan, SU Xiaoxia, TAN Xinyue, NIU Yi, LI Ruyu, BIAN Qi |
| Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing Key Laboratory of Nutrition & Health and Food Safety, COFCO Nutrition and Health Research Institute Co. Ltd., Beijing 102209, China |
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Abstract The volatile flavor compounds in four kinds of spicy sausage were analyzed by headspace solid phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the major flavor compounds were determined by relative odor activity value (ROAV). The results showed that a total of 138 volatile compounds were identified in the four samples, 106 of which were found as flavor compounds. In total, 58 flavor compounds with ROAV ≥ 0.1 were identified. Principal component analysis (PCA) was performed on 29 key flavor compounds (ROAV > 1), such as ethyl decanoate, linalool, eucalyptol, ethyl octanoate and laurene. It was found that the flavor difference between different kinds of spicy sausage was mainly due to addition of spices and the degradation and esterification reaction of fatty acids in the process of natural air drying or oven drying.
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2022, Vol. 36 
