Abstract:

Chongqing Chengkou sausages produced in autumn and winter and commercialzed in vacuum packaging and
bulk, respectively, were selected as experimental subjects in this study. The volatile flavor compounds of four samples of
sausage were extracted by solid-phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry
(GC-MS). The results showed that a total of 105 volatile flavor compounds were detected from the four samples, including
olefins (27), alcohols (22), aromatic compounds (16), alkanes (12), esters (11), aldehydes (7), nitrogen-containing
compounds (3), acids (2), ketones (2), heterocyclic compounds (1), alkyne (1) and furan (1). The number of major volatile
flavor compounds in bulk sausage was larger than in vacuum-packaged sausage. The volatile flavor in sausages produced in
winter was richer than that in the sausage produced in autumn. The characteristic flavor substances of Chongqing Chengkou
sausage were determined to be olefins, aldehydes, esters and alcohols. Most olefins came from the spices added in sausage
and showed the unique spicy taste of Chengkou sausage, while the other flavor characteristics are mostly produced from
biochemical reactions in meat.

Key words: Chongqing Chengkou sausage, volatile flavor compounds, solid phase microextraction (SPME), gas chromatography-mass spectrometry (GC-MS)