Abstract
Objective: This study aimed to improve the flavor of Cantonese sausage and innovate the product. Methods: The volatile flavor compounds in the Cantonese sausages containing sauce-flavor Baijiu air-dried for 0 day, 2 days and 4 days were detected by GC-MS, and the changes of volatile flavor compounds were analyzed by multivariate statistics. Results: A total of 39 volatile flavor compounds were detected through GC-MS technology, including 18 hydrocarbons, 12 esters, 2 aldehydes, 2 ethers, 1 alcohol, 1 acid, 1 ketone and 2 other compounds. Esters, aldehydes, alcohols and hydrocarbons significantly increased during air-drying, while ketones and ethers showed a trend of first increasing and then decreasing during air-drying. The acids did not change significantly during air-drying. Five different flavor substances were identified through VIP values, which could be served as potential biomarkers for distinguishing sausages with different air-drying times. Six key flavor components were screened through OAV. Ethyl 2-methylbutyrate, ethyl hexanoate, and ethyl butyrate were common key flavor components in three groups of sausages, and their content significantly increased during air-drying. Conclusion: Adding sauce-flavor Baijiu can increase the types and contents of volatile flavor compounds in Cantonese sausage and promote the formation of new flavor compounds.
Publication Date
1-30-2024
First Page
2
Last Page
8,17
DOI
10.13652/j.spjx.1003.5788.2023.81083
Recommended Citation
Xin, NIE; Hongfan, CHEN; Jingjing, MAO; Dayu, LIU; Zhiping, ZHAO; and Caihong, SHEN
(2024)
"Changes of volatile flavor compounds in Cantonese sausage containing sauce-flavor Baijiu during air-drying,"
Food and Machinery: Vol. 39:
Iss.
12, Article 1.
DOI: 10.13652/j.spjx.1003.5788.2023.81083
Available at:
https://www.ifoodmm.cn/journal/vol39/iss12/1
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