含清香型白酒广式香肠风干期挥发性风味物质变化研究  

Study on the changes of volatile flavor substances of cantonese sausages containing light-flavor Baijiu during air-drying

作　　者：聂鑫 陈心丫 敖宗华[3] 傅其旭 倪斌 赵志平 NIE Xin;CHEN Xin-ya;AO Zong-hua;FU Qi-xu;NI Bin;ZHAO Zhi-ping(College of Culinary and Food Science Engineering,Sichuan Tourism University,Chengdu 610100,Sichuan,China;Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106,Sichuan,China;Luzhou Laojiao Co.,Ltd.,Luzhou 646000,Sichuan,China;Sichuan Yuanjingda Food Co,Ltd.,Luzhou 646099,Sichuan,China;Chongqing Shixian Taibai Liquor Co,Ltd.,Chongqing 404100,China)

机构地区：[1]四川旅游学院烹饪与食品科学工程学院,四川成都610100 [2]成都大学肉类加工四川省重点实验室,四川成都610106 [3]泸州老窖股份有限公司,四川泸州646000 [4]四川元景达食品有限公司,四川泸州646099 [5]重庆诗仙太白酒业有限公司,重庆404100

出　　处：《粮食与油脂》2024年第12期116-121,141,共7页Cereals & Oils

基　　金：四川省自然科学基金(2022NSFSC1702);泸州老窖股份有限公司科研项目(LZLJ000568);四川旅游学院川味预制菜及营养功能开发创新团队项目(22SCTUTP01);四川旅游学院博士训练营重点专项科研项目(2023SCTUBSZD05)。

摘　　要：为探究含清香型白酒广式香肠在风干期挥发性风味物质的变化,利用气相色谱-质谱(GC-MS)测定其在不同风干时间(0、2、4、7 d)下的挥发性风味物质,并进行多元统计分析。结果表明:香肠样品共有41种挥发性风味物质,其种类和含量在风干过程中呈现先上升后下降的动态变化趋势。香气活性值(OAV)>1的特征香气成分有丁酸乙酯、3-甲基丁酸乙酯、2-甲基丁酸乙酯、乙酸苯乙酯、己酸乙酯、正己醛共6种。不同风干时间香肠的挥发性风味物质存在一定差异,且第4天所含挥发性风味物质最丰富,是影响广式香肠风味形成的关键期。In order to investigate the changes of volatile flavor substances in the cantonese sausage con-taining light-flavor Baijiu during air-drying,the volatile flavor substances at different air-drying times(O,2,4 and 7 d)were detected by gas chromatography-mass spectrometry(GC-MS),and multivariate statis-tical analysis was conducted.The results showed that there were 41 volatile flavor substances in sausage samples,and their types and contents showed a dynamic trend of first increasing and then decreasing dur-ing the process of air-drying.The characteristic aroma components with odor activity value(OAV)>1 were ethyl butyrate,ethyl 3-methylbutyrate,ethyl 2-methylbutyrate,phenylethyl acetate,ethyl caproate,and n-caproaldehyde.There were some differences in the volatile flavor substances of sausage with differ-ent drying time,and the 4th day had the most abundant volatile flavor substances,which was the key pe-riod affecting the formation of cantonese sausage flavor.

关 键 词：广式香肠 清香型白酒 挥发性风味物质 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]