Characterization of the Flavor Profile in Sausages Collected from Four Typical Regions of Southern China Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPMEGC-MS) Combined with Electronic Nose and Electronic Tongue

• 발행기관: 한국축산식품학회
• 저자명: Bing Han Xiaowen Wang Huiwen Liu Daoying Wang
• 간행물 정보: 『Food Science of Animal Resources』제45권 제6호, 1752~1769쪽, 전체 18쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.11.30

국문 초록

Fermented sausage has attracted attention from consumers due to its pleasant flavor. In our study, the physicochemical characteristics, volatile compound (VOC) composition, and electronic sensory indices of sausages from four typical regions of southern China were investigated and compared, and the potential relationship between differential VOCs and odor/taste attributes was explored. The samples from Jiangsu (JS) and Zhejiang (ZJ) provinces displayed similar composition of VOCs with dominant aldehydes (hexanal and nonanal) and alcohols (1-octen-3-ol, 1-butanol, 2-ethyl-, 1-octanol, and 2-octen-4-ol), while phenols (mequinol, creosol, phenol, 4-ethyl-2-methoxy-, and phenol, 2,6-dimethoxy-) and terpenoids (D-limonene and linalool) were dominant in the samples from Sichuan (SC) and Hunan (HN) provinces, respectively. Furthermore, the Spearman rank correlation analysis revealed the key VOCs (relative odor activity value>1) causing the differences in odor and taste scores among various groups. 1-Octen-3-ol, hexanal, heptanal, nonanal, decanal, and (E)-2-octenal provided floral, green, fatty, and fruity odors and enriched the umami, saltiness, bitterness, and astringency of the JS and ZJ groups, while D-limonene and linalool brought citrus, rose, and green flavors and enhanced the umami and saltiness of the HN group. Besides, phenol, 4-ethyl-2-methoxyand phenol, 2,6-dimethoxy- imparted smoky and spicy flavors and enhanced the sourness and richness of the SC group. These findings provide valuable insights for product improvement and quality assessment of fermented sausage.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Supplementary Materials

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

sausage volatile compounds taste odor correlation analysis