Research on of the Sausage Flavour by GC-MS and Electronic Nose

To rapidly and objectively evaluate the flavour of sausages using an electronic nose, the experiment extracted the volatile components of 6 different kinds of sausages of a certain sausages brand manufacturer and identified them using gas chromatography-mass spectrometry (GC-MS).Sensory evaluation and an electronic nose were used to evaluate the flavour attributes of sausages. Partial least squares discrimination analysis(PLS-DA) was used to identify and classify the electronic nose data of different varieties of sausages samples; The volatile components were identified by the method of variable important in the projection (VIP); The correlation between critical flavour components and the sensory attribute was established by partial least squares regression(PLSR). According to the PLS-DA results, the electronic nose has good distinguishing ability for different kinds of sausages and different production batches of the same kind of sausages; A total of 118 volatile flavour compounds were identified in sausages.; Through the method of VIP, 44 kinds of differential characteristic substances were obtained and classified by PLS-DA discriminant analysis, which was consistent with the electronic nose classification result mapping relationship; The PLSR shows that sensory attribute has a good correlation with the differential flavour components. Therefore GC-MS, electronic nose and sensory analysis can comprehensively evaluate the flavour differences of the sausages.