Food Laboratory of Zhong Yuan, Luohe 462300, China.
Engineering Research Center for Industrial Microbial Resources Development and Application of Henan Province, Luohe 462300, China.
Molecules. 2024 Aug 9;29(16):3772. doi: 10.3390/molecules29163772.
This study utilized gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds present in various commercially available sausages. Additionally, it conducted a comparative assessment of the distinctions among different samples by integrating sensory evaluation with textural and physicochemical parameters. The results of the GC-IMS analysis showed that a total of 65 volatile compounds were detected in the four samples, including 12 hydrocarbons, 11 alcohols, 10 ketones, 9 aldehydes, 12 esters, and 1 acids. Fingerprinting combined with principal component analysis (PCA) showed that the volatiles of different brands of sausages were significantly different ( < 0.05). The volatiles of S1 and S4 were more similar and significantly different from the other two samples ( < 0.05). Among them, there were 14 key volatile substances in the four samples, of which 3-hydroxy-2-butanone and diallyl sulfide were common to all four sausages. Combined textural and sensory evaluations revealed that smoked sausages exhibited superior characteristics in resilience, cohesiveness, springiness, gumminess, and chewiness. Additionally, smoked sausages were found to be more attractive in color, moderately spicy, and salty, while having a lower fat content. In conclusion, smoked sausages are preferred by consumers over flavored oil sausages.
本研究利用气相色谱-离子迁移谱（GC-IMS）分析了四种市售香肠中的挥发性风味化合物。此外，通过感官评价与质构和理化参数相结合，对不同样品之间的差异进行了比较评估。GC-IMS 分析结果表明，在四个样品中共检测到 65 种挥发性化合物，包括 12 种烃类、11 种醇类、10 种酮类、9 种醛类、12 种酯类和 1 种酸类。指纹图谱结合主成分分析（PCA）表明，不同品牌香肠的挥发性成分存在显著差异（ < 0.05）。S1 和 S4 的挥发性成分更相似，与其他两个样品有显著差异（ < 0.05）。其中，四个样品中共存在 14 种关键挥发性物质，其中 3-羟基-2-丁酮和二烯丙基二硫醚在所有四种香肠中均存在。结合质构和感官评价发现，熏肠在弹性、内聚性、弹性、胶粘性和咀嚼性方面表现出优越的特性。此外，熏肠在颜色、中等辣度和咸度方面更具吸引力，同时脂肪含量较低。总之，消费者更喜欢熏肠而不是风味油肠。
