【摘要】 该研究探讨了贮藏时间对低端酒加工香肠挥发性风味物质和质构变化的影响。结果表明，随着贮藏时间的延长，香肠的硬度、黏附性和胶黏性降低，弹性和咀嚼性显著升高(P<0.05),过氧化值整体呈先上升后下降的趋势，酸价整体呈上升趋势，丙二醛含量在贮藏期内呈先升高后降低再升高的趋势。通过气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry, GC-IMS)对香肠中的挥发性风味物质进行了测定分析，共检测出117种挥发性风味物质，包括32种酯类、21种醇类、20种醛类、17种酮类、12种萜烯类、15种其他类物质。主成分分析和聚类分析显示，贮藏时间的延长使香肠的整体风味发生显著变化，16种挥发性风味物质(如3-羟基-2-丁酮、丁酸丁酯等)可作为区分标志物。该研究为低端酒在传统发酵肉制品中的应用提供了一定的科学依据。更多还原

【Abstract】 In this study, the effects of storage time on the changes in volatile flavor substances and texture of sausages processed with low-end wine are discussed. The results show that with the extension of storage time, the hardness, adhesiveness and gumminess of sausages decrease, while the elasticity and chewiness increase significantly(P<0.05). The peroxide value shows an overall trend of increasing firstly and then decreasing, acid value shows an overall trend of increasing, and the malondialdehyde content shows a trend of firstly increasing, then decreasing, and then increasing again during storage. The volatile flavor substances in sausages are determined and analyzed by gas chromatography-ion mobility spectrometry(GC-IMS). A total of 117 volatile flavor substances are detected, including 32 esters, 21 alcohols, 20 aldehydes, 17 ketones, 12 terpenes and 15 other substances. Principal component analysis and cluster analysis show that the overall flavor of sausages changes significantly with the extension of storage time, and 16 volatile flavor substances(such as 3-hydroxy-2-butanone, butyl butyrate, etc.) could be used as distinguishing markers. This study has provided a scientific basis for the application of low-end wine in traditional fermented meat products.更多还原