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.
出处
《食品与机械》
CSCD
北大核心
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)
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)
fermented sausage
nitrite
weissella hellenica 1501
lactobacillus plantarumS10
flavor substance
solid phase micro-ex-traction（SPME）
gas chromatography/mass spectrometry（GC/MS）
