Changes in Volatile Flavor Components and Lipids of Cantonese Style Sausage during Oven Roasting

doi:10.7506/spkx1002-6630-201016045

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (16): 208-212.doi: 10.7506/spkx1002-6630-201016045

• Analysis & Detection • Previous Articles Next Articles

Changes in Volatile Flavor Components and Lipids of Cantonese Style Sausage during Oven Roasting

LONG Zhuo-shan1,2，XU Yu-juan1，YANG Wan-gen1,*，PAN Si-yi2，TANG Dao-bang1

1. Agricultural Biotechnology Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China；
2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received:2009-11-24 Revised:2010-05-08 Online:2010-08-25 Published:2010-12-29
Contact: YANG Wan-gen1,*， E-mail:yangwangen08@163.com

Abstract

Abstract:

In order to disclose the development mechanism of volatile flavor in Cantonese style sausage, the changes in its volatile flavor compounds, free fatty acids, triobarbituric acid value (TBA) and carbonyl value were investigated during oven roasting. The results showed that ester compounds were the most dominant ones responsible for Chinese Cantonese sausage s volatile flavor, followed by alcohol compounds. The total content of free fatty acids increased, and the percentage of unsaturated free fatty acids decreased with increasing roasting time (over 32 h), but a opposite change trend was observed for that of saturated free fatty acids. The changes in TBA and carbonyl values were both significant while a small generation of aldehyde and ketone compounds was found during oven roasting, which was probably the result of generating the esters by the reaction of alcohol compounds with fatty acids. Hence, it can be concluded that oxidation and hydrolysis in Cantonese styles sausage is gradually performed during oven roasting and that as a result, esters are continuously produced.

Key words: Cantonese style sausage, oven roasting, volatile flavor, lipids, free fatty acids

CLC Number:

TS251.1

LONG Zhuo-shan1,2，XU Yu-juan1，YANG Wan-gen1,*，PAN Si-yi2，TANG Dao-bang1. Changes in Volatile Flavor Components and Lipids of Cantonese Style Sausage during Oven Roasting[J]. FOOD SCIENCE, 2010, 31(16): 208-212 https://doi.org/10.7506/spkx1002-6630-201016045

[1]	DING Zhenzhen, LIU Fei, SU Tingting, WANG Xueqing, SHI Xiuru, JIANG Hanfei, WANG Yutao. Comprehensive Quality Evaluation, Key Flavor Characterization, and Geographical Origin Discrimination of Quinces from Major Production Areas in Xinjiang [J]. FOOD SCIENCE, 2026, 47(9): 229-241.
[2]	LUO Huayan, MU Yingchun, SU Wei, ZOU Tianxing, REN Tingting, ZHANG Pulai, WANG Aimin, ZHENG Jie. Correlation Analysis between Microbial Community and Volatile Flavor Compounds in Fermented Grains during the Second Round of Stacking Fermentation of Cave-Brewed Jiangxiangxing Baijiu [J]. FOOD SCIENCE, 2026, 47(8): 164-173.
[3]	WANG Haoqin, WANG Yuting, E Qianzhu, LIU Yuwei, LI Chang, YU Qiang, XIE Jianhua, CHEN Yi. Effects of Different Chicken Breeds on the Multidimensional Quality Characteristics of Wenshan Diced Chicken and Optimal Breed Selection [J]. FOOD SCIENCE, 2026, 47(8): 281-293.
[4]	FANG Shixie, ZHANG Jingxuan, LIANG Shuangmin, GE Changrong, XU Zhiqiang, XIAO Zhichao. Effect and Mechanism of Different Cooling Rates on Lipid Molecules in Steam Pot Chicken after High-Temperature Sterilization [J]. FOOD SCIENCE, 2026, 47(6): 69-77.
[5]	LI Jinhua, LU Hui, ZHANG Yuru, JU Yunlong, DONG Longlong, NI Laixue, LIU Yunguo, KANG Dacheng. Grading of Wooden Chicken Breast Based on Multi-source Information Fusion and Machine Learning [J]. FOOD SCIENCE, 2026, 47(5): 305-314.
[6]	GAO Yunqi, ZHANG Yi, ZHOU Mengzhou, CHEN Yang, HU Shan, SUN Zhouliang, GUO Hongtao, PING Lei, ZHENG Mingming. Research Progress in the Biosynthesis, Purification and Nutritional Application of Nervonic Acid [J]. FOOD SCIENCE, 2026, 47(5): 13-25.
[7]	LI Su, ZHAO Yan, MIN Chengjun, ZHANG Shunliang, QI Yuxia, LIANG Erhong, LI Hongyu, ZHAO Bing, LIU Li. Effects of Gradient Heating Sterilization and Constant High-Temperature Sterilization on Volatile Flavor Substances of Braised Beef [J]. FOOD SCIENCE, 2026, 47(2): 215-222.
[8]	JIANG Lihao, ZHAO Fengliang, FAN Tao, ZHANG Jianming, LIU Daqun, ZHANG Chengcheng. Nutritional Components, Antioxidant Activity and Volatile Flavor Substances in Different Parts of Meigancai from Jinyun [J]. FOOD SCIENCE, 2026, 47(10): 228-238.
[9]	ZHANG Lei, ZHANG Zhongyuan, LIU Tianxing, WU Haihong, LI Jianlin, FENG Lei, NIU Liying, LI Dajing. Effects of Different Pretreatments on the Formation of Dimethyl Sulfide in Shepherd’s Purse [J]. FOOD SCIENCE, 2025, 46(8): 51-60.
[10]	WU Jinfeng, ZHANG Hangjia, HU Shi, JIANG Jialan, LI Ping, GU Qing, HAN Jiarun. Staphylococcus nepalensis Enhanced the Flavor Quality of Low-Salt Fish Sauce through Regulating the Microbial Community during Fermentation [J]. FOOD SCIENCE, 2025, 46(8): 101-113.
[11]	ZHAO Kui, GU Xinyue, WEI You, DU Zihao, LI Jianlong, HU Kaidi, LI Qin, ZHAO Ning, LIU Shuliang. Vinegar Quality Deterioration Caused by Gas-Producing Acetilactobacillus jinshanensis and Quality Changes after Heat Treatment [J]. FOOD SCIENCE, 2025, 46(8): 124-130.
[12]	TU Dawei, MA Hongneng, LI Jia, KANG Junhan, LIU Wenjun. Analysis of Physicochemical Properties, Volatile Flavor Compounds and Bacterial Communities in Broad Bean Paste from Sichuan and Chongqing [J]. FOOD SCIENCE, 2025, 46(3): 187-195.
[13]	WEN Yue, ZHANG Suyi, SONG Pan, CHEN Yao , LIU Ruidi, WANG Yang, WEN Xingke, AO Zonghua, CHEN Zhilin, JIA Junjie. Succession Mechanism and Metabolic Characteristics of Yeast Flora during the Fermentation of Fermented Grains (Jiupei) for Nongxiangxing Baijiu [J]. FOOD SCIENCE, 2025, 46(23): 169-181.
[14]	NIE Yuanyang, ZHAO Xin, TI Anjing, QIAO Xuefeng, LI Bo. Mechanism of Flammulina velutipes Fermented by Lactic Acid Bacteria in Attenuating Hyperlipidemia through Modulating the Interaction between the Gut Microbiota and Host Metabolism [J]. FOOD SCIENCE, 2025, 46(23): 41-53.
[15]	ZHANG Linman, YAN Liqi, LI Yuan, WANG Damao, LIU Hongna. Distribution Pattern of Fat Globule Membrane during Yak Ghee Processing [J]. FOOD SCIENCE, 2025, 46(22): 171-177.

Changes in Volatile Flavor Components and Lipids of Cantonese Style Sausage during Oven Roasting

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments