Volatile compounds of Cantonese sausage released at different stages of processing and storage

The volatile compounds of Cantonese sausage at different stages of processing and storage were analysed by gas chromatography/mass spectrometry (GC/MS) with solid-phase microextraction (SPME). One hundred and four volatile compounds were identified. Esters and alcohols were the most important chemicals in all the samples, accounting for 16.94–50.12% and 30.01–65.54% of the total area, respectively. Ethanol and its alcohol esters were the major volatile compounds of Cantonese sausage, which suggested that the alcohol added to sausage at the preparation stage was the most important factor for the characteristic flavour of Cantonese sausage. Aldehydes (especially hexanal) contributed between 3.33% and 17.42% to the total areas. The presence of carboxylic acids in esters indicated that lipid oxidation played a key role on the flavour formation of Cantonese sausage. Amino acid catabolism and microbial activity also played an active role in the formation of volatile compounds.