基于智能感官和气相色谱-质谱联用技术研究食盐添加量对风干肠风味特征的影响

Effect of Salt Content on the Flavor Profile of Air-dried Sausages as Determined by Instrumental Sensory Technologies and Gas Chromatography-Mass Spectrometry

将智能感官技术(电子舌和电子鼻)与气相色谱-质谱仪相结合研究食盐添加量(2.50%、2.00%、1.75%和1.50%)对风干肠风味特征的影响。结果表明,随食盐添加量的减少,水分含量、水分活度和乳酸菌总数逐渐升高,pH值逐渐下降(P<0.05)。电子舌和电子鼻结果表明,食盐添加量为2.00%和1.75%的处理组滋味和气味特征最为接近。此外,挥发性物质含量受食盐添加量影响显著(P<0.05),整体而言,低盐处理促进了来源于碳水化合物代谢的挥发性化合物的形成,而降低了源于酯化反应的挥发性化合物的形成。最后,感官评定表明,在食盐添加量为2.00%和1.75%时的总体可接受性最佳,但1.75%的食盐添加量咸味稍有不足。

The effect of different salt contents(2.50%, 2.00%, 1.75% and 1.50%) on the flavor characteristics of air-dried sausages was explored by intelligent sensory technologies(electronic tongue and electronic nose) and gas chromatographymass spectrometry(GC-MS). The results showed that the moisture content, water activity and lactic acid bacterial count increased gradually, while pH significantly decreased with the decrease in NaCl level(P < 0.05). The results of electronic tongue and electronic nose showed that the taste and odor characteristics of sausages with 1.75% and 2.00% NaCl were the closest to each other. Additionally, the contents of volatile compounds were significantly affected by NaCl level(P < 0.05).On the whole, salt reduction improved the formation of volatile compounds from carbohydrate metabolism and reduced the formation of volatile compounds from esterification. Finally, sensory evaluation indicated that the overall acceptability of sausages with 2.00% and 1.75% NaCl was the highest, but the saltiness of the sausage with 1.75% NaCl was not enough.