采用固相微萃取-气相色谱-质谱联用技术（SPME-GC-MS），结合相对气味活度值（ROAV）、主成分分析（PCA），对四川省一种浅发酵香肠在加工过程中挥发性风味物质的变化进行了分析。结果表明：香肠从鲜肉（0 d）至后发酵期（12 d）合计6个加工阶段共鉴定出超过6个类别共51种挥发性成分，其中醛类化合物对风味的影响最大，其次为醇类和酯类；采用ROAV法分析得到18种关键挥发性风味成分（ROAV≥1），3 d前香肠中关键呈香物质种类及贡献程度都随加工时间延长而迅速增加；结合主成分分析法对这18种特征风味物质进一步进行分析，结果显示，6~12 d风味无明显变化，且主要以(E)-2-壬烯醛、(E)-2-癸烯醛为特征风味物质；风干发酵后期（6~12 d）挥发性风味物质种类和含量以及主体风味趋于稳定，而对补充产品风味的丰满度更有利。

Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), combined with relative odor activity value (ROAV) method and principal component analysis (PCA), was used to examine the changes in the volatile flavor substances of Sichuan light fermented sausage during processing. The results showed that a total of 51 volatile components belonging to more than 6 categories were identified in the six different processing stages from fresh meat (0 d) to post-fermentation (12 d). Among which, aldehyde compounds had the greatest influence on flavor, followed by the alcohols and esters. The ROAV analysis revealed 18 key volatile flavor components (ROAV≥1). In the first 3 days, the type and contribution of the key aroma-active substances in the light fermented sausage increased rapidly with the extension of processing time. Combined with PCA, further examinations of the 18 characteristic flavor substances revealed no significant change in flavor from Day 6 to Day 12, with (E)-2-nonenal and (E)-2-decenal as the main characteristic flavor substances. The types and contents of the volatile flavor substances as well as the main flavor tended to be stable during the later stage of air dry-fermentation (from Day 6 to Day 12), which is more beneficial to supplement the fullness of the product flavor.

四川省科技计划重点研发项目（2018NZ0150）；肉类加工四川省重点实验室开放基金项目（20R-8）；国家现代农业产业技术体系四川生猪创新团队（scsztd-3-007）