Effects of Different Curing Agents on Volatile Compounds of Chinese Fermented Sausages

doi:10.7506/spkx1002-6630-201420031

Abstract

Abstract:

The volatile compounds in Chinese fermented sausages cured with three different curing agents (sodium nitrate,
sodium nitrite, and their combination) were extracted and analyzed by SPME-GC-MS, and the effects of these curing agents
on flavor compounds including those derived from branch-chain amino acids were explored. The results showed that the
curing agents affected the content of flavor compounds. Sodium nitrate contributed to the formation of flavor compounds
such as ethyl acetate, butanoic acid, 2-butanone, 2-pentanone, 2-heptanone, 1-hexanol, 1-pentanol, etc.

Key words: solid phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS), volatile compounds, fermented sausages

CLC Number:

TS251.1

CHEN Xiao, YU Xiang, WANG Yong-li, TANG Jing, ZHANG Jian-hao*. Effects of Different Curing Agents on Volatile Compounds of Chinese Fermented Sausages[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201420031.

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Effects of Different Curing Agents on Volatile Compounds of Chinese Fermented Sausages

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