不同菌种对中式发酵香肠风味的影响  

Analysis of aroma components in fermented sausage of simultaneous inoculation

作　　者：雷华威[1] 李榕 樊康[1] 董明盛[1] 陈晓红[1] 

机构地区：[1]南京农业大学食品科技学院食品微生物研究室,江苏南京210095 [2]南京市产品质量监督检验院,江苏南京210028

出　　处：《食品与机械》2011年第5期19-24,共6页Food and Machinery

基　　金：国家"863"计划项目(编号:2006AA10Z343;2010AA10Z303);江苏省农业科技自主创新项目(编号:CX(08)113)

摘　　要：研究在不同菌种组合的发酵剂作用下,发酵香肠成熟过程中风味物质的构成和数量的变化。采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用分析技术对发酵香肠挥发性风味组分进行分析,确定香肠的主体风味物质主要是醛类、醇类、酯类和酸类4类物质。证明魏斯菌和植物乳杆菌混合接种发酵更有益于香肠主体风味物质的产生。Studied the changes of flavor composition and volume during the fermenting and ripening process of sausages were studied in this paper.The volatile components in fermented sausage were an-alyzed by solid phase microextraction combined with gas chromatog-raphy/mass spectrometry（GC/MS）.Through the analysis of flavor compounds,aldehydes,alcohols,esters and acids are the mainly fla-vor substances.And finalized the mixed inoculated fermentation is more useful for the sausage flavor.

关 键 词：发酵香肠 魏斯菌 植物乳杆菌 风味物质 固相微萃取(SPME) 气相色谱-质谱(GC-MS) 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]