谷元晴,孙悦,刘璇,唐智,赵志平,陈泓帆,沈才洪,聂鑫

• 1:成都大学食品与生物工程学院
• 2:四川旅游学院烹饪与食品科学工程学院
• 3:泸州老窖博士后工作站科创有限公司
• 4:成渝地区双城经济圈(泸州)先进技术研究院

摘要(Abstract)：

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。

关键词(KeyWords)： 白酒;香肠;挥发性风味物质;气相色谱-离子迁移谱

Abstract:

Keywords:

基金项目(Foundation): 泸州老窖股份有限公司科研项目(2023HX03);; 四川旅游学院川味预制菜及营养功能开发创新团队项目(22SCTUTP01);四川旅游学院博士训练营重点专项科研项目(2023SCTUBSZD05)

作者(Author): 谷元晴,孙悦,刘璇,唐智,赵志平,陈泓帆,沈才洪,聂鑫

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