唐万婷,董平,袁海彬,周朝琼,易宇文,吴华昌,邓静

• 1:成都大学食品与生物工程学院
• 2:四川旅游学院烹饪科学四川省高等学校重点实验室

摘要(Abstract)：

传统酱肉发酵周期长，易受外界因素的影响，导致其质量不稳定，限制了其工业化发展。该研究旨在分析酱肉发酵过程中的风味变化，筛选出酱肉中关键的挥发性风味物质，以控制酱肉产品的风味和品质。通过电子鼻检测总体气味特征，采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry, GC-IMS)对不同发酵阶段样品中的71种挥发性风味物质进行了鉴定。发酵过程中的主要风味物质醛类、酮类、酯类、吡嗪类等的含量总体呈上升趋势，增加了酱肉风味的丰富度。采用相对气味活度值(relative odor activity value, ROAV)法鉴定了不同发酵阶段酱肉中9种关键挥发性风味物质。电子鼻和GC-IMS相结合可以综合反映酱肉中挥发性物质在不同发酵阶段的变化，有助于进一步了解酱肉风味形成的机理，为酱肉产品风味和品质的调控提供了依据。

关键词(KeyWords)： 四川传统酱肉;挥发性风味物质;电子鼻;GC-IMS;ROAV

Abstract:

Keywords:

基金项目(Foundation): 四川省科技厅研发项目(2021YJ0275);; 四川省眉山市科技局研发项目(2023ZHCG0078)

作者(Author): 唐万婷,董平,袁海彬,周朝琼,易宇文,吴华昌,邓静

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