基于多元统计学方法分析中国不同地区传统发酵香肠的风味和品质特性  

Multivariate Analysis of the Flavor and Quality Characteristics of Traditional Fermented Sausages from Different Regions of China

作　　者：扈莹莹 刘跃 程慧琳 黄德伟 巴音巴特·巴依尔塔 张浪[2] 徐宝才 HU Yingying;LIU Yue;CHENG Huilin;HUANG Dewei;Bayinbate BAYIERTA;ZHANG Lang;XU Baocai(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China;College of Food and Nutrition,Anhui Agricultural University,Hefei 230036,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230009 [2]安徽农业大学食品与营养学院,安徽合肥230036

出　　处：《食品科学》2025年第9期216-224,共9页Food Science

基　　金：国家自然科学基金青年科学基金项目(32402130,32402123);中央高校基本科研业务费专项(JZ2024HGQA0126,PA2024GDSK0057)。

摘　　要：本研究旨在利用多元统计学方法对中国不同地区(合肥、哈尔滨、黄山、苏州和成都)传统发酵香肠的风味和品质特性进行分析。结果表明,不同地区发酵香肠的水分含量、水分活度、pH值、L^(*)值、a^(*)值和b^(*)值具有显著差异。电子舌结果表明,苏州和成都发酵香肠的鲜味、丰富度和咸味高于哈尔滨、合肥和黄山。电子鼻结果表明,W5S传感器在不同地区发酵香肠中具有最高的响应值。通过气相色谱-质谱联用技术在发酵香肠中共鉴定出121种挥发性化合物,筛选出26种关键挥发性化合物,其中桉叶油醇、柠檬醛和苯甲醛分别是哈尔滨、苏州和成都发酵香肠中最关键的挥发性化合物,而(E)-2-壬醛是合肥和黄山发酵香肠中最关键的挥发性化合物。偏最小二乘判别分析结果表明,黄山、苏州和合肥发酵香肠具有相似的气味特征,而黄山和合肥发酵香肠则具有相似的滋味特征。结合变量投影重要性(variable importance in projection,VIP)分析,筛选出25种差异挥发性化合物(P<0.05,VIP值>1)。关键挥发性化合物与滋味的相关性结果表明,1-辛烯-3-醇、己醛、庚醛和(E)-2-壬醛在调节滋味感知方面发挥着重要作用。综上,本研究可为提升传统特色发酵香肠风味提供理论指导。This research aimed to characterize the flavor profiles of dry-fermented sausages from various Chinese regions:Hefei(HF),Harbin(HRB),Huangshan(HS),Suzhou(SZ)and Chengdu(CD)using multivariate analysis.The findings revealed significant differences in the water contents,water activity,pH,L^(*),a^(*),and b^(*)values of fermented sausage samples in different regions.The results from electronic tongue confirmed that the SZ and CD samples exhibited significantly higher umami,richness,and saltiness when compared with the other samples.The electronic nose results indicated that sensor W5S exhibited the highest response values for all analyzed samples.A total of 121 volatile compounds were identified in all samples,among which 26 were selected as key volatile compounds.Eucalyptol,neral,and benzaldehyde were identified as the most important volatile compounds in the HRB,SZ,and CD samples,respectively,while(E)-2-nonenal was identified as the most important volatile compound in the HF and HS samples.Partial least squares-discriminant analysis(PLS-DA)revealed that the HS,SZ,and HF samples shared similar aroma characteristics,whereas the HS and HF samples exhibited similar taste profiles.In total,25 differential volatile compounds were selected using the cutoff of variable importance in projection(VIP)value>1 and P<0.05.Furthermore,the correlation analysis between key volatile compounds and taste suggested that 1-octen-3-ol,hexanal,heptanal,and(E)-2-nonenal played critical roles in modulating the taste.These findings provide theoretical guidance for improving the flavor of traditional fermented sausages.

关 键 词：发酵香肠 风味轮廓 关键挥发性化合物 电子鼻 电子舌 多元统计学分析 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]