2014•Journal of Beijing University of AgricultureRequires access
Comparision of aroma compounds in naturally fermented and inoculated sausage
Zhang Yan-ya
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Abstract
The profile of volatile flavour compounds of naturally fermented sausage and inoculated sausage were analyzed by solid phase microextraction coupled with gas chromatography-mass spectrometry.A total of 32and 29volatile compounds were identified in inoculated sausage and naturally fermented sausage respectively,in which esters(67.81%of the total extracted area in naturally fermented sausage and 63.39%in inoculated sausage)and aldehydes(18.75%in naturally fermented sausage and 29.19%in inoculated sausage)were identified as the main volatile compounds.