本研究以小尾寒羊为原料，接种BactofermSM-181发酵剂，制作羊肉发酵香肠，采用顶空固相微萃取-气相色谱-质谱(SPME-GC-MS)联用技术，对小尾寒羊发酵香肠加工及贮藏过程中挥发性成分进行了分析。结果表明，小尾寒羊发酵香肠加工及贮藏过程中鉴定出的挥发性风味物质共有65种。包括烃类、萜类、酯类、醇类、醛类、酸类、酮类、吡嗪等。总的来说，萜类和醇类物质含量较高。

In this study, sausages were manufactured with small-tail Han sheep meat inoculated with the Bactoferm SM-181 as starter. The volatile flavor compounds of small-tail Han sheep meat-fermented sausages during the processing and storage were analyzed by solid-phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that a total of 65 flavor compounds were detected and could be clustered in the following chemical families: hydrocarbons, terpenoids, alcohols, aldehydes, ketones, carboxylic acids, esters and pyrazines .The contents of terpenoids and alcohols were higher than the others.

公益性行业（农业）科研专项（200903012）；国家现代肉羊产业技术体系（CARS-39）