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Analysis of aroma components in fermented sausage of simultaneous inoculation

Xiaohong Chen

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Abstract

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.

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What this paper is about

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.

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Available abstract

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.

Key concepts: Aroma, Flavor, Chemistry, Food science, Fermentation, Ripening, Solid-phase microextraction, Mass spectrometry

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