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| 篇名/題名： | Studies on the volatile components of fermented chinese-style sausage inoculated with lactic acid bacteria during ripening |
| 摘要： | Use the LAB in processing of Chinese-style sausage exhibited higher level of volatile components then the fresh meat and no starter culture group, and to increase of volatile components with ripening time of sausage (Figure 1, 2 and 3). The important role of volatile flavor components was the active bacteria lipase of fermented sausage during ripening. The compounds of volatile components were aldehyde, alcohol, ester and heterocyclic compound. Furthermore, the more level content of volatile components were 2-heptenal, 2-heptanone, heptanal, O-Xylene, 2-n-Pentyl furan, Octanal, n-hexanal, butyl thiophene, n-nonylaldehyde, n-tetradecane, (E)-2-octenal, 1-octen-3-01(E.E)-2, 4-heptadienal, benzaldehyde, linalool, trans-caryophylone, (E)-2-deconal, acetophenone, estragole, 1-α-terpineol, endoborneol, (E)-2-undecenal, (E.E)-2, 4-decadienal, anethole, anisaldehy, 2-pentadecanone and 1-tetradecanol of sausage during ripening. |
| 類型： | 期刊論文 |
| 西元出版年： | 2007 |
| 著作語言： | zh-TW |
| 作者： | 黃加成、李怡芬、林慶文
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