Multivariate Analysis of the Flavor and Quality Characteristics of Traditional Fermented Sausages from Different Regions of China

Multivariate Analysis of the Flavor and Quality Characteristics of Traditional Fermented Sausages from Different Regions of China

This research aimed to characterize the flavor profiles of dry-fermented sausages from various Chinese regions: Hefei (HF), Harbin (HRB), Huangshan (HS), Suzhou (SZ) and Chengdu (CD) using multivariate analysis. The findings revealed significant differences in the water contents, water activity, pH,...

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Bibliographic Details
Main Author: HU Yingying, LIU Yue, Cheng Huilin, Huang Dewei, Bayinbate Bayierta, ZHANG Lang, XU Baocai
Format: Article
Language:English
Published: China Food Publishing Company 2025-05-01
Series:Shipin Kexue
Subjects:
fermented sausage; flavor profile; key volatile compound; electronic nose; electronic tongue; multivariate analysis
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-022.pdf
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