香辛料对发酵香肠风味影响的研究现状

摘要

Spices greatly contribute to the flavor of fermented sausages. This paper expounds the direct contribution of flavor compounds of spices to the flavor of fermented sausages and the effect of spices on microbes in fermented sausages and consequently on its flavor characteristics. At the same time, future directions for research on the mechanism of action of spices in fermented sausages are discussed, which will provide valuable references for the development and research of high-quality fermented meat products.%香辛料对发酵香肠的风味具有重要影响，从香辛料成分对发酵香肠风味的影响及香辛料影响微生物而引起风味的改变两个方面阐述了香辛料对发酵香肠风味的影响，并对香辛料在发酵香肠中的作用机理方向进行了展望，旨在为更好地开发研究高品质发酵香肠提供借鉴和参考。