基于电子鼻和GC-IMS分析四川传统酱肉发酵过程中挥发性风味化合物的变化

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DOI：10.3969/j.issn.1000-9973.2025.08.008

引文格式：，等.基于电子鼻和GC-IMS分析四川传统酱肉发酵过程中挥发性风味化合物的变化[J].中国调味 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

酱肉制品是我国特有的一类传统肉类制品，其风味浓郁、口感酥软，受到广大消费者的青睐，它在中国的传统腌制肉类中占据着特殊的地位[1]。（剩余13790字）