Effects of Fat on Volatile Components of Emulsified Sausage at Different Cooking Temperatures

The sensory evaluation, electronic nose (E-nose), and solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) were used to analyze the emulsified sausages (with or without fat addition) volatiles at different cooking temperatures (80 ℃, 30 min, 90 ℃, 30 min, 100 ℃, 30 min and 121 ℃, 20 min), which aimed to clarify the effect of fat on the pork emulsified sausages volatiles at different cooking temperatures. Results showed that, the fat additional sausages had outstanding flavor when cooking at 100 ℃ for 30 min. The fat addition improved the sensory intensity of the fat fragrance, sulfurous, rancid, and green fragrance while inhibiting the meat and mushroom flavor of emulsified sausages at high temperatures. The E-nose could effectively distinguish sausages with or without fat supplementation, in which the samples (80 ℃, 30 min) was not suitable for the method. On the other hand, e-nose was preferable to distinguish the cooking temperature difference sausages except for samples cooked at 100 ℃ for 30 min and 121 ℃ for 20 min. SPME-GC-MS indicated 56 volatile compounds detected from eight treatment groups. Several vital compounds, including hexanal, heptanal, octanal, pentanal, nonanal, 1-octene, 1-octen-3-ol, and methanethiol were found to increase with the cooking temperature. PLS-DA identified hexanal, pentanal, and n-hexanoic acid vinyl ester as potential markers of odor differences in sausages at different cooking temperatures. Moreover, OPLS-DA obtained 17, 17, 22, and 25 compounds from sausages (with or without fat addition) cooking at four kinds of temperatures respectively. In conclusion, fat addition significantly increased the content of volatiles in sausages under the same cooking condition, and cooking at 100 ℃ for 30 min was more beneficial to the formation of sausage flavor.