Abstract: The effect of different colorants on the color and flavor of traditional Chinese cured meat products was studied by sensory evaluation, color analysis, volatile flavor analysis and electronic nose analysis. The results showed that different colorants had significant impacts on the color and flavor of traditional Chinese cured meat meats. Apple polyphenols contributed to better overall sensory quality and color compared with the control (with sodium nitrite) and blank (no sodium nitrite) groups and other colorants. Meanwhile, more volatile flavor substances were detected in the sample with apple polyphenols in larger quantity (89.81%) as determined by gas chromatography-mass spectrometry (GC-MS). In particular, the contents of esters and ketones responsible for the characteristic flavor were relatively higher. Cured meat products could be more effectively distinguished using electronic nose combined with principal component analysis (PCA) than with linear discriminant analysis (LDA).

Key words: traditional Chinese cured meat, colorant, color, volatile flavor substances