通过顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)测定熏马肠中的挥发性风味物质。从5个不同样品中共鉴定出106种风味物质,包括烃类、醇类、酯类、酸类、醛类、酮类、酚类、呋喃类、含氮类等化合物。其中烃类、醇类、酸类、酮类、酚类化合物含量较高,空白组和发酵剂组熏马肠中挥发性风味化合物的种类和含量都存在着一定的差别。

Headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS) was used to analyze the volatiles in Smoked horse sausages.106 volatile flavor compounds were detected from 5 different samples,which could be clustered in the following chemical families: hydrocarbons,alcohols,esters,acids,aldehydes,ketones,hydroxybenzenes,furans compounds,nitrogen-containing compounds.The main volatile flavor components include hydrocarbons,alcohols,acids,ketones,hydroxybenzenes.Differences of kinds and content of volatile flavor component existed between control sausages and starter culture sausages.