基于SPME-GC-MS、电子鼻、电子舌技术联用对不同替代盐干腌火腿风味成分表征

研究不同食盐配方对干腌发酵火腿理化特性、细菌菌群变化、挥发性风味物质、风味特征的影响。以4?种盐配方发酵火腿，分别为对照组（CK：100%氯化钠）、替代组1（K：30%乳酸钾＋70%氯化钠）、替代组2（K＋L：18%乳酸钾＋12%赖氨酸＋70%氯化钠）、替代组3（K＋J：18%乳酸钾＋12%精氨酸＋70%氯化钠）。结果表明：与CK组相比，K＋L组火腿水分、蛋白质含量较高，灰分、食盐含量较低（P＜0.05），降盐量最大；Illumina?MiSeq测序结果表明，葡萄球菌属和乳酸菌属为优势菌属；通过固相微萃取-气相色谱-质谱共检出64?种挥发性化合物，电子鼻、电子舌分析结果表明，第0天和第270天K＋L组火腿可以明显与CK组火腿区分。感官评价以及电子舌结果均证明K＋L组火腿接受性较好。偏最小二乘回归分析表明，十五醛、2-丁基-1-辛醇、己酸乙酯是K＋L组火腿风味形成的关键性标志物。挥发性化合物和微生物相关性分析表明，葡萄球菌和乳酸菌对挥发性化合物的生成具有促进作用。总之，K＋L是干腌火腿一种理想的低盐替代配方，可以降低干腌火腿15.71%食盐含量，为干腌火腿提供较好风味。

Characterization of Flavor Components of Dry-Cured Ham with Different Salt Substitute Formulations Using Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry,Electronic Nose and Electronic Tongue

This work aimed to study the effects of different salt formulations on the physicochemical properties, bacterial flora changes, volatile flavor compounds, and flavor characteristics of dry-cured ham. For this purpose, four groups were set up, namely, one control group (100% sodium chloride), and three groups of NaCl replacement (K: 30% potassium lactate + 70% sodium chloride; K + L: 18% potassium lactate + 12% lysine + 70% sodium chloride; K + J: 18% potassium lactate + 12% arginine + 70% sodium chloride). Results showed that the contents of moisture and proteins were higher, ash and salt contents were lower (P < 0.05), and salt reduction was greater in the K + L group as compared to the control group. Illumina MiSep sequencing indicated that Staphylococcus and lactic acid bacteria were the dominant microorganisms in dry-cured sausage. Sixty-four volatile compounds were identified by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and the results of electronic nose and electronic tongue showed that K + L group samples were clearly distinguished from the control group on days 0 and 270 of ripening. Sensory evaluation and electronic tongue proved that the K + L group had better acceptance. Partial least squares regression analysis showed that pentadecanal, 2-butyl-1-octanol, and ethyl caproate were the key markers for the formation of ham flavor in the K + L group. Correlation analysis of volatile compounds and microorganisms showed that Staphylococcus and lactic acid bacteria could promote the production of volatile compounds. In conclusion, 18% potassium lactate + 12% lysine is an ideal substitute for sodium chloride in dry-cured ham, which can reduce the salt content of dry-cured ham by 15.71% and impart better flavor for dry-cured ham.