Isolation and Identification of Volatile Compounds of Small Tail Han Sheep Fermented Sausage
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Abstract:
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.
