含凤香型白酒广式香肠风干期挥发性风味物质变化研究  

Study on Change of Volatile Flavor Substances in Cantonese Sausages Containing Feng-Flavor Baijiu During Air Drying

作　　者：聂鑫 王淇玲 陈泓帆 谢姝瑶 宋川[2,3] 敖宗华 曾天志[4] 沈才洪 NIE Xin;WANG Qi-ling;CHEN Hong-fan;XIE Shu-yao;SONG Chuan;AO Zong-hua;ZENG Tian-zhi;SHEN Cai-hong(College of Culinary and Food Science Engineering,Sichuan Tourism University,Chengdu 610100,China;Luzhou Laojiao Co.,Ltd.,Luzhou 646000,China;National Engineering Research Center of Solid-state Brewing,Luzhou 646000,China;Sichuan Zengshiji Food Co.,Ltd.,Guanghan 618300,China)

机构地区：[1]四川旅游学院烹饪与食品科学工程学院,成都610100 [2]泸州老窖股份有限公司,四川泸州646000 [3]国家固态酿造工程技术研究中心,四川泸州646000 [4]四川省曾食记食品有限责任公司,四川广汉618300

出　　处：《中国调味品》2025年第2期121-126,161,共7页China Condiment

基　　金：泸州老窖股份有限公司科研项目(2023HX03);烹饪科学四川省高校重点实验室开放基金项目(PRKX2022Z05,PRKX2022Z17);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);大学生创新创业训练计划项目(202211552018,s202211552175)。

摘　　要：为探究含凤香型白酒广式香肠风干过程中挥发性风味物质的变化,该研究在制作香肠时添加凤香型白酒,通过气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS)检测不同风干时间(0,2,4,7 d)的含凤香型白酒广式香肠挥发性风味物质并进行多元统计分析。结果表明,风干过程中含凤香型白酒广式香肠挥发性风味物质发生了显著变化,且不同风干时间香肠挥发性风味物质差异显著。相对气味活度值(relative odor activity value,ROAV)分析表明,2-甲基丁酸乙酯、3-甲基丁酸乙酯、己酸乙酯和丁酸乙酯是含凤香型白酒广式香肠中的关键挥发性香气成分。添加凤香型白酒有助于广式香肠风干期风味物质的形成,可丰富风味物质的种类,提高广式香肠的品质。该研究为广式香肠风味的提升提供了一定的理论支撑。In order to investigate the change of volatile flavor substances of Cantonese sausages containing Feng-flavor Baijiu during air drying,in this study,Feng-flavor Baijiu is added when making sausages,the volatile flavor substances of Cantonese sausages containing Feng-flavor Baijiu at different air drying time(0,2,4,7 d)are detected by gas chromatography-mass spectrometry(GC-MS),and multivariate statistical analysis is performed.The results show that the volatile flavor substances of Cantonese sausages containing Feng-flavor Baijiu change significantly during air drying,and the volatile flavor substances of sausages at different air drying time are significantly different.Relative odor activity value(ROAV)analysis indicates that ethyl 2-methylbutyrate,ethyl 3-methylbutyrate,ethyl caproate and ethyl butyrate are the key volatile aroma components of Cantonese sausages containing Feng-flavor Baijiu.The addition of Feng-flavor Baijiu is benefit to the formation of flavor substances of Cantonese sausages during air drying,which can enrich the types of flavor substances and improve the quality of Cantonese sausages.This study has provided a certain theoretical support for the improvement of the flavor of Cantonese sausages.

关 键 词：凤香型白酒 广式香肠 风干期 气相色谱-质谱联用技术(GC-MS) 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]