Characterization of the flavor profile in sausages collected from four typical regions of southern China using HS-SPME-GC-MS combined with electronic nose and electronic tongue

Fermented sausage has attracted attention from consumers due to its pleasant flavor. In our study, the physicochemical characteristics, volatile compound (VOC) composition, and electronic sensory indices of sausages from four typical regions of southern China were investigated and compared, and the potential relationship between differential VOCs and odor/taste attributes was explored. The samples from Jiangsu (JS) and Zhejiang (ZJ) provinces displayed similar composition of VOCs with dominant aldehydes (hexanal and nonanal) and alcohols (1-octen-3-ol, 1-butanol, 2-ethyl-, 1-octanol, and 2-octen-4-ol), while phenols (mequinol, creosol, phenol, 4-ethyl-2-methoxy-, and phenol, 2,6-dimethoxy-) and terpenoids (D-limonene and linalool) were dominant in the samples from Sichuan (SC) and Hunan (HN) provinces, respectively. Furthermore, the Spearman rank correlation analysis revealed the key VOCs (ROAV > 1) causing the differences in odor and taste scores among various groups. 1-Octen-3-ol, hexanal, heptanal, nonanal, decanal, and (E)-2-octenal provided floral, green, fatty, and fruity odors and enriched the umami, saltiness, bitterness, and astringency of the JS and ZJ groups, while D-limonene and linalool brought citrus, rose, and green flavors and enhanced the umami and saltiness of the HN group. Besides, phenol, 4-ethyl-2-methoxy- and phenol, 2,6-dimethoxy- imparted smoky and spicy flavors and enhanced the sourness and richness of the SC group. These findings provide valuable insights for product improvement and quality assessment of fermented sausage.