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《Farm Products Processing》 2015-14
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Volatile Flavor Compounds in Cantonese Sausage of Different Regions of Guangdong

CHEN Yao;ZHAO Shu'ang;ZHU Xinwu;ZENG Xiaofang;LIU Jialing;CEN Cuibao;BAI Weidong;CHEN Haiguang;Guangzhou Huang-shanghuang Group Co.,Ltd.;Guangdong Jialong Food Co.,Ltd.;College of Light Industry and Food Science,Zhongkai University of Agricultural and Technology;Guangdong Engineering Technology Research Center for Lingnan Specialty Food;  
In this paper,the flavoring substances of Cantonese sausage from different regions of Guangdong province(Dongguan,Qingyuan,Zhongshan,Shenzhen and Guangzhou) are examined,by comparing with the Sichuan-style sausage to determine the unique Cantonese sausage volatile flavor compounds. The results show that,its flavor ingredients mainly contained hydrocarbons and esters,In the Cantonese sausage,respectively accounted for 35% to 40% and 40% to 50%,and contain aldehydes,ketones,acids,alcohols,aromatic hydrocarbons,heterocyclic compounds and nitrogen-containing compounds,etc. Hydrocarbons mainly contain 1-cyclic hexyl-nonene,cyclohexane,D-limonene,limonene,3-methyl-pentane,esters mainly comprising 8,11-octadecadienoic acid methyl ester,(E)-9-oil methyl,ethyl butyrate,ethyl oleate,ethyl palmitate, methyl palmitate, ethyl caproate, ethyl stearate, stearic acid methyl ester, methyl-14-methylpentadec-anoate,ethyl valerate,ethyl myristate,etc.
【Fund】: 国家自然科学基金项目(31371842);; 广东省科技厅科技攻关项目(2013B020312008 2013B090600064);; 广州市科信局科技攻关项目(2011YZ-00016);; 广东省教育厅科技创新项目(2012CXZD0027)
【CateGory Index】: TS251.6
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