采用同时蒸馏萃取结合GC-MS分析了三级、四级广式腊肠挥发性成分,并以优级广式腊肠为参照,研究了三级、四级广式腊肠的风味特性.结果表明:三级、四级广式腊肠的酯类、酸类、醛类化合物含量较高,而烃类、醇类和酮类含量较低,两者的风味物组成特点与优级广式腊肠相似;广式腊肠具有与干腌火腿不同的风味特征,其风味物的来源主要与脂肪的氧化有关;三级、四级广式腊肠总体风味特性与优级广式腊肠没有显著差异.%In this paper, the volatile flavor components of grade third & the fourth Cantonese sausage were identified by GC-MS combining with simultaneous distillation extraction (SDE). The flavor characteristics were compared to the special grade Cantonese sausage. The results showed that esters, acids, aldehydes components were higher,while hydrocarbons, alcohols and ketones was lower than the special grade. The volatile flavor components' was similar in both kinds of sausage ; the flavor characteristics of cantonese sausage was mainly due to the fat oxidation which was different from that of the dried cured hams. The sensory evaluation results showed that the whole flavor characteristics of grade third & the fourth Cantonese sausage had no significant ( P ＜ 0.05 ) difference from that of the special grade.
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