摘要
本文用色—质联机测定了广式香肠风味成分,并分析了其风味成分的主要来源。检出的与风味有关的78种化合物中,酯类最多(24种),其次是醇类(17种),再次是醛类(13种),此外,酮类7种,烷及其它烃类6种,酸类4种,含N、S化合物4种,醚及环氧类3种。主要来之汾酒、酱油、熟肉的香气成骨以及特有的广式香肠加工过程中的美拉德反应。
We determined the components of taste of wide-fashion sausage and analysised the main source taste. There are 78 sorts of chemical compound which have anything with taste. There are 24 sorts of esters, 17 sorts of alcohols, 13 sorts of aldehydes, 7 sorts of ketones, 6 sorts of hydrocarbons, 4 Sorts of acids, 4 sorts of chemical compounds which contain N and S, 3 sorts of ethers among the 78 sorts of chemical compounds. These components mainly come from the aroma of spirit, soy sauce, cooked meat and special reaction, Marade, among the sausage processing.
