Abstract: The volatile flavour compounds of air-dried sausages stored for different times (0, 7, 14, 21, 35, 49 or 77 days) were investigated and analyzed by dynamic headspace sampling combined with gas chromatography-olfactometry-mass spectrometry (DHS-GC-O-MS). Odor activity value (OAV) and sensory evaluation results were used to analyze the changes in volatile flavour compounds and the source of off-flavour. The results showed that a total of 59, 56, 63, 58, 73, 68 and 71 volatile flavour compounds, mainly esters, were detected in the samples stored for different times. With the increase of storage time, the color of the samples became darker and less glossy, the off-flavour intensity increased, and the acceptability decreased. A total of 21, 21, and 17 flavor active substances were significantly correlated with the color, flavor, and acceptability scores in sensory evaluation, respectively. By OAV analysis and GC-O identification, ethyl octanoate, oct-1-en-3-ol, n-hexanal, heptanal, n-octanal, nonanal and trans,trans-2,4-decadienal may be the main source of sausage off-flavour.

Key words: sausage, dynamic headspace sampling-gas chromatography-olfactometry-mass spectrometry, volatile flavour compounds, odour activity value