The Influence Of Meat Aroma On The Flavor Of Pork Sausage

Aroma analysis of modern technology and the rapid development of chemical synthesis technologies more and more meaty aroma was found. Now commonly used meat flavor aroma components as thiols, furans, thiazoles and pyrazines. The topic selected2-methyl-3-furan thiol,2-methyl-tetrahydrofuran-3-ketone,2-acetyl thiazole three common characteristics of meat aroma components, the paper aims to design and orthogonal Method of sensory evaluation of three meaty aroma (2-methyl-3-furan thiol,2-m ethyl-tetrahydrofuran-3-ketone,2-acetyl thiazole) on the flavor of pork sausage, To determine the characteristic aroma components of the three meaty flavor in the pork flavor and use the optimum dosage ratio.First, the optimum addition of the three meaty spiceries on pork sasuges according to the single factor and single level experiment was:2-methyl-3-furan thiol O.lmg/kg,2-methyl-tetrahydrofuran-3-ketone14mg/kg,2-acetyl thiazole0.8mg/kg.Then, on the basis of the result, the optimize dosage of three meaty spiceries and effects on flavor of pork sausages using three factors and three levels orthogonal experiment.The optimize dosage of three meaty spiceries was:2-methyl-3-furan thiol0.12mg/kg,2-methyl-tetrahydrofuran-3-ketone14mg/kg,2-acetyl thiazole0.64mg/kg, and2-methyl-3-furan thiol was the most influential.