基于電子鼻和GC-IMS分析四川傳統(tǒng)醬肉發(fā)酵過(guò)程中揮發(fā)性風(fēng)味化合物的變化

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DOI：10.3969/j.issn.1000-9973.2025.08.008

引文格式：，等.基于電子鼻和GC-IMS分析四川傳統(tǒng)醬肉發(fā)酵過(guò)程中揮發(fā)性風(fēng)味化合物的變化[J].中國(guó)調(diào)味 品，2025，50（8）：51-59. TANG W T，DONG P， YUAN H B，et al. Analysis of changes in volatile flavor compounds in fermentation processof Sichuan traditional sauced meat based on electronic nose and GC-IMS[J].China Condiment，2025，5O（8）：51-59.

Abstract： Traditional sauced meat has a long fermentation period and is easily affectedby external factors，which leads to unstable quality and limits its industrial development. The purpose of this study is to analyze the flavor changes of sauced meat in the fermentation process and screen out the key volatile flavor substances in sauced meat to control the flavor and quality of sauced meat products.Overall odor characteristics are detected by electronic nose，and gas chromatography-ion mobility spectrometry （GC-IMS） is used to identify 71 volatile flavor substances in samples at different fermentation stages. The content of main flavor substances such as aldehydes，ketones，esters，pyrazines and so on in the fermentation process generallyincreases，which increases the flavor richness of sauced meat. The relative odor activity value （ROAV） method is used to identify 9 key volatile flavor substances in sauced meat at diferent fermentation stages.The combination of electronic nose and GC-IMS can comprehensively reflect the changes of volatile substances in sauced meat at different fermentation stages，which is helpful to further understand the formation mechanism of flavor of sauced meat，and has provided a basis for the regulation and control of flavor and quality of sauced meat products.

Key words：Sichuan traditional sauced meat；volatile flavor substances； electronic nose； GC-IMS；ROAV

醬肉制品是我國(guó)特有的一類傳統(tǒng)肉類制品，其風(fēng)味濃郁、口感酥軟，受到廣大消費(fèi)者的青睞，它在中國(guó)的傳統(tǒng)腌制肉類中占據(jù)著特殊的地位[1]。（剩余13790字）