采用顶空固相微萃取技术(SPME)结合气相色谱-质谱联用仪(GC-MS)分离鉴定广式腊肠挥发性风味物质,研究贮存和蒸煮对挥发性风味物质的影响;广式腊肠中共鉴定出挥发性风味物质52种,其中烘烤结束时为32种,贮存1个月时为37种,蒸煮后为42种。在鉴定的化合物中主要以醇类、酯类和醛类物质为主。试验结果表明:风味形成的主导因素为曲酒的添加及脂质的降解与氧化,氨基酸降解、微生物和美拉德反应的作用为辅助因素。贮存和蒸煮可促进广式腊肠风味形成,其中贮存主要影响来源于脂质降解和氧化的风味物质,蒸煮主要影响来源于氨基酸降解和美拉德反应的风味物质。

The profile of volatile compounds of Cantonese sausage was analyzed by GC-MS using a solid-phase microextraction(SPME).Effect of storage and cooking method on generation of volatile compounds of Cantonese sausage was studied.Fifty two different substances were isolated from the sample after drying,among them,32 were isolated after baking,37 were found after one month storage,and 42 after cooking.The group of alcohols,esters and aldehydes were the major compounds.Wine added to sausage at the formulation stage,oxidation of lipolysis and lipid were the most important factors for the characteristic of the flavor.Amino acid catabolism and microbial activity also plays an active role.Storage and cooking could accelerate formation of volatile compounds.Storage mainly affected volatile compounds formed via lipolysis and lipid oxidation.Cooking induces the volatile compounds from amino acid degradation and Maillard reaction.