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| A Novel Analytical Method for Key Odor Compounds of Chinese Sausage |
| LIU Deng-yong;ZHOU Guang-bong;XU Xing-lian |
| National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education,
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract To understand deeply the aroma of Chinese sausage, volatile compounds of samples from five representative
provinces were analyzed by HS-SPME-GC-MS. The new parameter relative odor activity value (ROAV) defined based on odor
threshold, was applied to evaluated the contribution of each compound to the overall odor perception of samples. Results
showed that the top 10 volatile compounds playing an important role in the overall odor perception were saturated/unsaturated
aldehydes and alcohol esters with less than 10 carbon atoms, and the most important ones were ethyl butyrate and ethyl
caproate. All sausages smelled ester, especially those with more alcohol from Guangdong province, while those from Guangxi and
Hunan provinces had mild flavor, and those from Jiangsu and Zhejiang provinces had slightly intense flavor.
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2011, Vol. 25 
