Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages
With the increasing popularity of traditional Chinese sausages both domestically and internationally, the flavor characteristics of sausages have become an important topic in food science research. However, comparative studies on the flavor differences between different types of traditional Chinese...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/11/1982 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849330830765195264 |
|---|---|
| author | Xuemei Cai Yi Zeng Kaixian Zhu Yiqin Peng Pei Xv Ping Dong Mingfeng Qiao Wenjiao Fan |
| author_facet | Xuemei Cai Yi Zeng Kaixian Zhu Yiqin Peng Pei Xv Ping Dong Mingfeng Qiao Wenjiao Fan |
| author_sort | Xuemei Cai |
| collection | DOAJ |
| description | With the increasing popularity of traditional Chinese sausages both domestically and internationally, the flavor characteristics of sausages have become an important topic in food science research. However, comparative studies on the flavor differences between different types of traditional Chinese sausages are still limited. This study aimed to systematically compare the flavor profiles of three representative types of traditional Chinese sausages (Cantonese, Five-Spice, and Mala sausages), with 20 samples randomly selected from one batch of 100 sausages per type produced in December 2024, using a combination of headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), amino acid analysis, electronic sensory analysis, and sensory evaluation techniques. Sensory evaluation revealed that Mala sausage exhibited a strong and numbing flavor. Cantonese sausage was characterized by sweet and alcoholic notes, while Five-Spice sausage displayed a more subtle and gentle flavor profile. A total of 39 volatile compounds were identified, with 2-methyl-1-butanol, 2-butanone, and butanal being the most abundant across all samples. Orthogonal partial least squares discriminant analysis (OPLS-DA) further pinpointed (+)-limonene, (Z)-ocimene, α-terpinene, β-myrcene, β-pinene, γ-terpinene, 2-pentanol, 2-octanone, and 1-hexanal as the key differential compounds responsible for the distinct flavor characteristics of each sausage type. Additionally, the free amino acid content in Mala sausage was significantly higher than that in the others, with glutamic acid and proline playing pivotal roles in shaping the taste profiles. These findings provide valuable theoretical and technical insights for the identification and control of flavor in sausage production, offering a scientific basis for guiding consumer preferences in sausages’ selection. |
| format | Article |
| id | doaj-art-5a5267afec8743f2bc5f2b87ef991e07 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-5a5267afec8743f2bc5f2b87ef991e072025-08-20T03:46:49ZengMDPI AGFoods2304-81582025-06-011411198210.3390/foods14111982Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala SausagesXuemei Cai0Yi Zeng1Kaixian Zhu2Yiqin Peng3Pei Xv4Ping Dong5Mingfeng Qiao6Wenjiao Fan7Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, ChinaCollage of Culinary and Food Science and Engineering, Sichuan Tourism University, Chengdu 610100, ChinaCuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, ChinaCuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, ChinaCollage of Culinary and Food Science and Engineering, Sichuan Tourism University, Chengdu 610100, ChinaCollage of Culinary and Food Science and Engineering, Sichuan Tourism University, Chengdu 610100, ChinaCuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, ChinaCollage of Culinary and Food Science and Engineering, Sichuan Tourism University, Chengdu 610100, ChinaWith the increasing popularity of traditional Chinese sausages both domestically and internationally, the flavor characteristics of sausages have become an important topic in food science research. However, comparative studies on the flavor differences between different types of traditional Chinese sausages are still limited. This study aimed to systematically compare the flavor profiles of three representative types of traditional Chinese sausages (Cantonese, Five-Spice, and Mala sausages), with 20 samples randomly selected from one batch of 100 sausages per type produced in December 2024, using a combination of headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), amino acid analysis, electronic sensory analysis, and sensory evaluation techniques. Sensory evaluation revealed that Mala sausage exhibited a strong and numbing flavor. Cantonese sausage was characterized by sweet and alcoholic notes, while Five-Spice sausage displayed a more subtle and gentle flavor profile. A total of 39 volatile compounds were identified, with 2-methyl-1-butanol, 2-butanone, and butanal being the most abundant across all samples. Orthogonal partial least squares discriminant analysis (OPLS-DA) further pinpointed (+)-limonene, (Z)-ocimene, α-terpinene, β-myrcene, β-pinene, γ-terpinene, 2-pentanol, 2-octanone, and 1-hexanal as the key differential compounds responsible for the distinct flavor characteristics of each sausage type. Additionally, the free amino acid content in Mala sausage was significantly higher than that in the others, with glutamic acid and proline playing pivotal roles in shaping the taste profiles. These findings provide valuable theoretical and technical insights for the identification and control of flavor in sausage production, offering a scientific basis for guiding consumer preferences in sausages’ selection.https://www.mdpi.com/2304-8158/14/11/1982gas chromatography–ion mobility spectrometry (GC-IMS)free amino acidsCantonese sausageFive-Spice sausageMala sausage |
| spellingShingle | Xuemei Cai Yi Zeng Kaixian Zhu Yiqin Peng Pei Xv Ping Dong Mingfeng Qiao Wenjiao Fan Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages Foods gas chromatography–ion mobility spectrometry (GC-IMS) free amino acids Cantonese sausage Five-Spice sausage Mala sausage |
| title | Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages |
| title_full | Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages |
| title_fullStr | Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages |
| title_full_unstemmed | Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages |
| title_short | Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages |
| title_sort | characterization of the quality and flavor in chinese sausage comparison between cantonese five spice and mala sausages |
| topic | gas chromatography–ion mobility spectrometry (GC-IMS) free amino acids Cantonese sausage Five-Spice sausage Mala sausage |
| url | https://www.mdpi.com/2304-8158/14/11/1982 |
| work_keys_str_mv | AT xuemeicai characterizationofthequalityandflavorinchinesesausagecomparisonbetweencantonesefivespiceandmalasausages AT yizeng characterizationofthequalityandflavorinchinesesausagecomparisonbetweencantonesefivespiceandmalasausages AT kaixianzhu characterizationofthequalityandflavorinchinesesausagecomparisonbetweencantonesefivespiceandmalasausages AT yiqinpeng characterizationofthequalityandflavorinchinesesausagecomparisonbetweencantonesefivespiceandmalasausages AT peixv characterizationofthequalityandflavorinchinesesausagecomparisonbetweencantonesefivespiceandmalasausages AT pingdong characterizationofthequalityandflavorinchinesesausagecomparisonbetweencantonesefivespiceandmalasausages AT mingfengqiao characterizationofthequalityandflavorinchinesesausagecomparisonbetweencantonesefivespiceandmalasausages AT wenjiaofan characterizationofthequalityandflavorinchinesesausagecomparisonbetweencantonesefivespiceandmalasausages |