关键词: 食盐添加量；风干肠；电子鼻；电子舌；风味特征

Abstract: The effect of different salt contents (2.50%, 2.00%, 1.75% and 1.50%) on the flavor characteristics of air-dried sausages was explored by intelligent sensory technologies (electronic tongue and electronic nose) and gas chromatography-mass spectrometry (GC-MS). The results showed that the moisture content, water activity and lactic acid bacterial count increased gradually, while pH significantly decreased with the decrease in NaCl level (P < 0.05). The results of electronic tongue and electronic nose showed that the taste and odor characteristics of sausages with 1.75% and 2.00% NaCl were the closest to each other. Additionally, the contents of volatile compounds were significantly affected by NaCl level (P < 0.05). On the whole, salt reduction improved the formation of volatile compounds from carbohydrate metabolism and reduced the formation of volatile compounds from esterification. Finally, sensory evaluation indicated that the overall acceptability of sausages with 2.00% and 1.75% NaCl was the highest, but the saltiness of the sausage with 1.75% NaCl was not enough.

Key words: NaCl level; air-dried sausages; electronic nose; electronic tongue; flavor profile