本研究基于酵母抽提物天然营养提味呈鲜的作用，在广式腊肠中分别添加0.5%、1.0%、1.5%的3种不同型号的酵母抽提物，探讨其对水分活度、色泽、挥发性风味物质成分及感官品质的影响。结果表明，酵母抽提物的添加对广式腊肠水分活度没有显著性影响（p>0.05）；酵母抽提物可显著增加广式腊肠的红度值和黄度值（p<0.05），尤其是LB804型酵母抽提物，其在1.5%添加量时，红度值和黄度值可到达3.50和1.55，但酵母抽提物对亮度值没有显著性影响。酵母抽提物的添加能显著提升广式腊肠的感官品质，其最佳添加量分别是FA905型/1.0%>LA904型/0.5%>LB804型/1.0%。挥发性风味化合物分析结果表明，广式腊肠风味化合物主要以醇类化合物和醛类化合物为主，其百分比分别为27.85~6.83%和17.66%~48.71%；添加酵母抽提物可增加醇类物质的百分比，降低醛类物质的百分比；并新鉴定出11种化合物，尤其是2种吡嗪类化合物。酵母抽提物可丰富和提升广式腊肠的风味品质。

This study was based on the function of the yeast extract as a naturally nutritious taste enhancer. Three kinds of yeast extracts were added at three different concentrations (0.5%, 1.0% and 1.5%, respectively) to the Cantonese sausage, to explore the effect of such additions on the water activity, color, volatile flavor components and sensory quality of the Cantonese sausage. The results showed that the addition of yeast extract had no significant effect on the water activity of Cantonese sausage (p>0.05). Yeast extract addition could significantly increase the redness (a*) and yellowness (b*) of Cantonese sausage (p<0.05). In particular, the addition of LB804 yeast extract at 1.5% increased the a* and b* values to 3.50 and 1.55, respectively, while exerting insignificant effect on the brightness. The addition of yeast extract could significantly improve the sensory quality of Cantonese sausage, with the quality ranking for the yeast extracts at their respective optimal doses as FA905/1.0% > LA904/0.5% > LB804/1.0%. The analysis of volatile flavor composition revealed that alcohols and aldehydes were the major constituents in the Cantonese sausage samples, accounting for 27.85~46.83% and 17.66%~48.71% of the total volatile content, respectively. Adding yeast extract could increase the percentage of alcohols while decreasing the percentage of aldehydes, and generate 11 new compounds (especially two pyrazine compounds). Yeast extract could enrich the flavor and improve the quality of Cantonese sausage.

“十三五”国家重点研发计划项目（2016YFD0401504）；广州市科技计划项目对外科技合作计划项目（201807010102）