Comparative Analysis of Commercially Available Flavor Oil Sausages and Smoked Sausages

Autor: Penghui Zhao, Yongqiang An, Zijie Dong, Xiaoxue Sun, Wanli Zhang, Heng Wang, Bing Yang, Jing Yan, Bing Fang, Fazheng Ren, Lishui Chen
Jazyk: angličtina
Rok vydání: 2024
Předmět:
Zdroj: Molecules, Vol 29, Iss 16, p 3772 (2024)
Druh dokumentu: article
ISSN: 1420-3049
65111648
DOI: 10.3390/molecules29163772
Popis: This study utilized gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds present in various commercially available sausages. Additionally, it conducted a comparative assessment of the distinctions among different samples by integrating sensory evaluation with textural and physicochemical parameters. The results of the GC-IMS analysis showed that a total of 65 volatile compounds were detected in the four samples, including 12 hydrocarbons, 11 alcohols, 10 ketones, 9 aldehydes, 12 esters, and 1 acids. Fingerprinting combined with principal component analysis (PCA) showed that the volatiles of different brands of sausages were significantly different (p < 0.05). The volatiles of S1 and S4 were more similar and significantly different from the other two samples (p < 0.05). Among them, there were 14 key volatile substances in the four samples, of which 3-hydroxy-2-butanone and diallyl sulfide were common to all four sausages. Combined textural and sensory evaluations revealed that smoked sausages exhibited superior characteristics in resilience, cohesiveness, springiness, gumminess, and chewiness. Additionally, smoked sausages were found to be more attractive in color, moderately spicy, and salty, while having a lower fat content. In conclusion, smoked sausages are preferred by consumers over flavored oil sausages.
Databáze: Directory of Open Access Journals
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