【摘要】 为探究单粮浓香型白酒对香肠品质的影响，在香肠中分别添加0%、0.5%、1%、2%的单粮浓香型白酒，测定酸价、过氧化值、丙二醛含量、色度、质构特性，并利用电子鼻和气相色谱-离子迁移谱联用技术(GC-IMS)分析挥发性风味物质。结果表明，添加2%单粮浓香型白酒可显著抑制香肠脂质氧化，同时促进风味物质生成。电子鼻分析结果表明含碳物质、氢气、硫化物的响应值随着白酒添加量的增加而递增。GC-IMS共检测出114种风味物质，包括酯类31种、醇类20种、酮类17种、醛类20种、酸类1种、萜烯类11种、呋喃类5种、其他类9种。以变量投影重要性(VIP值>1)为标准筛选出19种差异挥发性风味物质，其中2-戊酮-M是区分不同组别的关键风味物质。该研究为利用单粮浓香型白酒改善香肠的风味和品质提供了科学依据。更多还原

【Abstract】 In order to investigate the effect of single-grain strong-flavor Baijiu on sausage quality, 0%, 0.5%, 1%, 2% single-grain strong-flavor Baijiu is added in sausages respectively. Acid value, peroxide value, malondialdehyde content, chroma and texture properties are measured. Volatile flavor substances are analyzed using electronic nose and gas chromatography-ion mobility spectrometry(GC-IMS). The results show that adding 2% single-grain strong-flavor Baijiu can significantly inhibit lipid oxidation of sausages while enhancing the formation of flavor substances. Electronic nose analysis results show that the response values of carbon-containing substances, hydrogen and sulfides increase with the increase of Baijiu addition amount. A total of 114 flavor substances are detected by GC-IMS, including 31 esters, 20 alcohols, 17 ketones, 20 aldehydes, 1 acid, 11 terpenes, 5 furans and 9 other compounds. Based on variable importance in projection(VIP value>1), 19 differential volatile flavor substances are screened, with 2-pentanone-M as the key flavor substance distinguishing different groups. This study has provided a scientific basis for utilizing single-grain strong-flavor Baijiu to improve the flavor and quality of sausages.更多还原