Analysis of Volatile Components of Fermented Sausage before and after Ripeness by Solid Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry(GC-MS)

The volatile components of fermented sausage before and after ripeness were analyzed with solid phase microextraction coupled with gas chromatography-mass spectrometry.The main volatile components in fermented sausage before ripeness include acetic acid,3-hydroxy-2-butanone,2-propanone,3-methyl-1-buˉtanol,and1-hydroxy-2-butanone.The main aroma components in fermented sausage after ripeness are acetic acid,3-hydroxy-2-butanone,2-propanone,esters,volatile phenols,and aldehydes.A small quantity of terˉpenes and volatile organic nitrogen compounds was also detected.The volatile contents stemming from ripeness contribute to the typical sensory style for fermented sausage.