| Chinese Cantonese sausage, one of the three distinctive traditional food in Guangdong, enjoys its fame from both home and abroad. Current study on Chinese Cantonese sausage focuses mainly on developing new kind of preserved preparations and colorants, improving traditional processing technologies, analyzing physical-chemical properties and antioxidation ability, etc. However, little research has been done on its volatile flavor components. Based on establishing the extracting conditions of its volatile flavor components, flavor formation mechanisms of Chinese Cantonese sausage was primarily discussed by monitoring change trends of volatile components and lipids in the oven-drying process. Effect of different preparation ratios and packing materials on flavor components and lipids of Sausage during storage was meanwhile studied. Finally, gas chromatography-olfactometry (GC-O) was used to further investigate the overall flavor components from different brand of Chinese Cantonese sausages. The main conclusions are as follows:1. Establishment for extracting method of volatile components of Cantonese sausage. Extracting method of SDE, SPME were compared to study their extracting efficiency. Result showed two methods had relatively equal extracting ability to esters, but as to compounds like alcohols, carbonyls and heterocyclics, SPME showed more extract efficiency. Method of SPME was determined as the more efficient one, extraction condition of which was optimized afterwards. Result showed with fiber extraction tip 50/30μm DVB/CAR/PDMS under 40℃for 60min, volatile components was optimally extracted.2. In the oven-drying process, flavor formation mechanisms of Cantonese sausage was primarily investigated by monitoring the change trends of its volatile components as well as indexes such as acid value, peroxide value, free fatty acids, triobarbituric acid value(TBA) and carbonyl value, variety and quantity of free fatty acids. Results showed that esters contributed more to the Cantonese sausage's volatile flavor, followed by alcohols. After 32 hours oven-baking, the total content of free fatty acids increased while percentage of unsaturated free fatty acids decreased due to deduction of saturated free fatty acids. TBA values and carbonyl values fluctuated in a small extension and little aldehyde and ketone compounds was found during oven-drying, which demonstrated unsaturated free fatty acids were not seriously oxygenated. 3. During room temperature storage of Cantonese sausage, change of its flavor components and lipids were affected to varied extents by factors including fat/lean ratio, sugar content, alcohol content and package material. All kinds of volatile components changes irregularly, with average content of esters and alcohols higher than others during storage. Some indexes of total lipids was determined and result showed increase of varying degrees in acid value, peroxide value, content of free fatty acids, triobarbituric acid value(TBA) and carbonyl value, among which acid value and peroxide value were subjected to the effect of sugar content, alcohol content and package material, carbonyl value was subjected to the effect of alcohols content and package material. Also, content of all kinds of free fatty acid changed to varying degrees but with overall composition remaining similar.4. Volatile components of five brands of Cantonese sausage was extracted by SDE and SPME, then GC-O was used to evaluate them. Result showed the symbolic aroma of Cantonese sausage was composed of nearly 20 kinds of volatile components, among which Butanoic acid ethyl ester,2-methyl-Butanoic acid ethyl ester,3-methyl-Butanoic acid ethyl ester,Pentanoic acid ethyl ester,Hexanoic acid ethyl ester,Heptanoic acid ethyl ester,Octanoic acid ethyl ester,Nonanoic acid ethyl ester and Decanoic acid ethyl ester contributed largely to the sausage flavor. They provide sausage with the smell of flower scent, fruit/sweet, wine and herbal/grass. |
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