Study on Changes of Volatile Flavor Substances in Cantonese Sausages Containing Rice-Flavor Baijiu During Air Drying
In order to study the changes of volatile flavor substances in Cantonese sausages containing rice-flavor Baijiu during air drying,gas chromatography-mass spectrometry (GC-MS) is used to determine the volatile flavor substances in Cantonese sausages containing rice-flavor Baijiu at different air drying time (0,2,4 d),and multivariate statistical analysis is performed. The results show that a total of 38 volatile flavor substances in 6 categories are detected in the sausages,including 15 esters,11 hydrocarbons,4 aldehydes,4 alcohols,1 acid and 3 others.N-octyl chloroformate,vinyl-n-caproate,2-ethylhexyl pivalate,2,2,2-nonyl trichloroacetate,acetyl 4-hydroxybutyrate,n-hexanal and n-heptanal are the characteristic volatile flavor substances in the samples air dried for 4 d. There are a total of four volatile flavor substances with VIP>1,including n-hexanal,ethyl caprylate,ethyl butyrate and isoamyl alcohol,and the OAVs of these four volatile flavor substances are much greater than 1. The content of n-hexanal,ethyl caprylate,ethyl butyrate and isoamyl alcohol in the sausages air dried for 4 d is higher,which contribute more to the flavor of Cantonese sausages containing rice-flavor Baijiu. In this study,the changes of volatile flavor substances in Cantonese sausages containing rice-flavor Baijiu during air drying are analyzed,which has provided a certain theoretical basis and technical support for the application of solid-state fermented Baijiu in meat products.
万方数据
维普
