Abstract: In order to improve the shortcomings of traditional fermented sausage such as uneven seasoning, unstable quality and low utilization rate, oleoresins extracted from 13 species of spices such as pricklyash peel, clove, anise, dill seed, cinnamon, Rhizoma Kaempferiae, white pepper, katsumade galangal seed, Fructus Amomi, Fructus Tsaoko, Semen Myristicae, Fructus Amomi Rotundus and cumin seed by supercritical fluid CO2 were homogenized and formulated for use as a seasoning in fermented sausage. Their formulation was optimized by orthogonal array design based on the sensory evaluation score of fermented sausage. The optimal formula was determined to consist of 9% pricklyash peel, 6% clove, 7% Rhizoma Kaempferiae, 6% katsumade galangal seed, 23% dill seed, 10% cinnamon, 6% Semen Myristicae, 10% anise, 4% white pepper, 6% cumin seed, 4% Fructus Amomi Rotundus, 5% Fructus Amomi and 4% Fructus Tsaok. The optimized spice oleoresin formula could remove unpleasant odor and enhance aroma effectively. Meanwhile, it also exhibited an obvious improvement on the taste and product quality of fermented sausage.

Key words: spice, oleoresin, fermented sausage, recombination, orthogonal array design