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.

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

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