利用电子鼻和固相微萃取气相色谱-质谱联用技术研究湖南腊肉、四川腊肉和广式腊肉三种类型腊肉挥发性风味成分的差异性。对电子鼻传感器信号数据进行主成分分析发现，广式腊肉与其他两种类型香气特征差异显著，湖南腊肉和四川腊肉二者香气特征较为相似。腊肉中分别检测出了32种、38种和42种挥发性风味成分，包括碳氢类、醇类、醛类、酮类、酯类和呋喃类化合物。三类腊肉被鉴定出的共有成分仅包括十一烷、十二烷、十四烷和植烷4种挥发性成分。四川腊肉和湖南腊肉被鉴定出的共有成分包括2-甲基苯酚、愈创木酚、4-乙基愈创木酚、5-甲基愈创木酚、糠醇等25种挥发性成分。而在广式腊肉中鉴定出了大部分的醇类、醛类和全部的酯类化合物，而没有鉴定出酚类和呋喃类化合物。本研究为传统腊肉加工的中特征性风味的形成与调控提供理论依据。

In this work, the discrepancies in the volatile flavor compounds found in Hunan-, Sichuan-, and Cantonese-style bacons were studied using an electronic nose and headspace solid-phase microextraction method combined with gas chromatography-mass spectrometry (SPME-GC-MS). Principal component analysis based on data obtained from the electronic nose showed significant differences in the aromatic characteristics of Cantonese-style bacons and the other two styles of bacons, while the aromatic characteristics of Hunan-style bacons were similar to those of Sichuan-style bacons. For the Hunan-, Sichuan-, and Cantonese-style bacons, 32, 38, and 42 volatile flavor compounds were identified, respectively, including hydrocarbons, alcohols, aldehydes, ketones, esters, and furans. The only volatile components detected in all three styles of bacon were undecane, dodecane, tetradecane, and 2,6,10,14-tetramethylhexadecane. In Sichuan- and Hunan-style bacons, 25 volatile flavor compounds were identified, including 2-methylphenol, 2-methoxyphenol, 2-methoxy-5-methylphenol, and 2-furanmethanol. On the other hand, although most of the aldehydes and alcohols, as well as all the esters were detected in Cantonese-style bacons, phenols and furans were not detected. The results of this study could provide a theoretical reference for the development and control of typical flavor compounds in Chinese traditional bacons during their processing.

公益性行业（农业）科研专项（201303083-1-3）；中国农业科学院基本科研业务费增量项目（2013ZL013）