Analysis of the volatile compounds of cantonese sausage by HS-GC-MS.

A method using headspace combined with GC-MS was developed to analyze volatile compounds in Cantonese sausage and the flavor extracts were identified by GC-MS.A total of 11 volatile compounds were determined as alcohol,acetic ether,ethyl butyrate and ethyl caproate,which were of 88.85% of major volatiles in Cantonese sausage.The unsaturated fatty acid was of 60.29% in high-quality Cantonese sausage and its major fatty acids were octadecenoic acid,hexadecanoic acid and octadecanoic acid.The unsaturated fatty acid was of 58.61% in degenerative Cantonese sausage,less than that in high-qality sausage.It was indicated that the main reason for degenerescence of Cantonese sausage was that unsaturated fatty acids were oxidized to saturated fatty acid,generating abnormal flavour.