Cai Xuemei, Zeng Yi, Zhu Kaixian, Peng Yiqin, Xv Pei, Dong Ping, Qiao Mingfeng, Fan Wenjiao
Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China.
Collage of Culinary and Food Science and Engineering, Sichuan Tourism University, Chengdu 610100, China.
Foods. 2025 Jun 4;14(11):1982. doi: 10.3390/foods14111982.
With the increasing popularity of traditional Chinese sausages both domestically and internationally, the flavor characteristics of sausages have become an important topic in food science research. However, comparative studies on the flavor differences between different types of traditional Chinese sausages are still limited. This study aimed to systematically compare the flavor profiles of three representative types of traditional Chinese sausages (Cantonese, Five-Spice, and Mala sausages), with 20 samples randomly selected from one batch of 100 sausages per type produced in December 2024, using a combination of headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), amino acid analysis, electronic sensory analysis, and sensory evaluation techniques. Sensory evaluation revealed that Mala sausage exhibited a strong and numbing flavor. Cantonese sausage was characterized by sweet and alcoholic notes, while Five-Spice sausage displayed a more subtle and gentle flavor profile. A total of 39 volatile compounds were identified, with 2-methyl-1-butanol, 2-butanone, and butanal being the most abundant across all samples. Orthogonal partial least squares discriminant analysis (OPLS-DA) further pinpointed (+)-limonene, (Z)-ocimene, α-terpinene, β-myrcene, β-pinene, γ-terpinene, 2-pentanol, 2-octanone, and 1-hexanal as the key differential compounds responsible for the distinct flavor characteristics of each sausage type. Additionally, the free amino acid content in Mala sausage was significantly higher than that in the others, with glutamic acid and proline playing pivotal roles in shaping the taste profiles. These findings provide valuable theoretical and technical insights for the identification and control of flavor in sausage production, offering a scientific basis for guiding consumer preferences in sausages' selection.
随着中式传统香肠在国内外越来越受欢迎，香肠的风味特征已成为食品科学研究中的一个重要课题。然而，关于不同类型中式传统香肠风味差异的比较研究仍然有限。本研究旨在系统比较三种具有代表性的中式传统香肠（广式香肠、五香香肠和麻辣香肠）的风味特征，从2024年12月生产的每种类型的100根香肠中随机抽取20个样本，采用顶空气相色谱-离子迁移谱（HS-GC-IMS）、氨基酸分析、电子感官分析和感官评价技术相结合的方法。感官评价表明，麻辣香肠具有浓郁的麻味。广式香肠的特点是带有甜味和酒味，而五香香肠的风味则更为细腻柔和。共鉴定出39种挥发性化合物，其中2-甲基-1-丁醇、2-丁酮和丁醛在所有样本中含量最高。正交偏最小二乘法判别分析（OPLS-DA）进一步确定（+）-柠檬烯、（Z）-罗勒烯、α-松油烯、β-月桂烯、β-蒎烯、γ-松油烯、2-戊醇、2-辛酮和1-己醛是导致每种香肠类型具有独特风味特征的关键差异化合物。此外，麻辣香肠中的游离氨基酸含量明显高于其他香肠，其中谷氨酸和脯氨酸在塑造风味特征方面起关键作用。这些发现为香肠生产中风味的鉴定和控制提供了有价值的理论和技术见解，为引导消费者在选择香肠时的偏好提供了科学依据。
