Determination and Principal Component Analysis of the Volatile Flavor Substances during the Processing of Sichuan Light Fermented Sausage
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
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.
