【摘要】 为探讨中低端浓香白酒对香肠质构和风味的影响，将不同加酒量(0.5%、1.0%、1.5%、2.0%、2.5%)的黑盖二曲白酒加入原料肉中制作香肠，并测定香肠的理化指标、质构、挥发性风味物质的差异。结果表明，加酒香肠的弹性、咀嚼性、过氧化值显著降低(P<0.05),白酒的加酒量为2.5%时香肠的丙二醛含量、过氧化值、酸价均显著降低(P<0.05)。电子鼻分析结果显示，随着白酒加酒量的增加，香肠中含碳物质、氢气、硫化物等的含量增加。采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry, GC-IMS)检测出117种挥发性风味物质，包括31种酯类、22种醛类、21种醇类、17种酮类、10种烯类、11种杂环类物质和5种其他类物质。聚类分析和多元统计分析结果表明，加酒量为2%时香肠的风味与其他组存在显著性差异。基于偏最小二乘判别分析结合变量投影重要性共筛选出13种(VIP值>1)差异挥发性风味物质，可用于区别不同加酒量的香肠。该研究为中低端固态酿造白酒在中国传统发酵肉制品中的应用提供了一定的理论支撑。更多还原

【Abstract】 In order to discuss the effects of medium and low-end strong-flavor Baijiu on the texture and flavor of sausages, different addition amount of black-cap Erqu Baijiu(0.5%, 1.0%, 1.5%, 2.0%, 2.5%) is added into raw material meat to make sausages, and the differences in physicochemical indexes, texture and volatile flavor substances of the sausages are determined. The results show that the elasticity, chewiness and peroxide value of sausages added with Baijiu significantly decrease(P<0.05). When Baijiu addition amount is 2.5%,the malondialdehyde content,peroxide value and acid value of sausages significantly decrease(P<0.05).Electronic nose analysis results show that with the increase of Baijiu addition amount,the content of carbon-containing substances,hydrogen,sulfides and other substances of sausages increases.There are 117 volatile flavor substances detected by gas chromatography-ion mobility spectrometry(GC-IMS),including 31 esters,22 aldehydes,21 alcohols,17 ketones,10 alkenes,11 heterocyclics,and 5 other substances.Cluster analysis and multivariate statistical analysis results indicate that when Baijiu addition amount is 2%,the flavor of sausages is significantly different from other groups.Based on partial least squares discriminant analysis combined with variable importance in projection,13 differential volatile flavor substances(VIP value>1)are screened,which could be used for distinguishing sausages with different addition amount of Baijiu.This study has provided certain theoretical support for the application of medium and low-end solid-state brewed Baijiu in Chinese traditional fermented meat products.更多还原