Changes in Volatile Flavor Components and Lipids of Cantonese Style Sausage during Oven Roasting

In order to disclose the development mechanism of volatile flavor in Cantonese style sausage, the changes in its volatile flavor compounds, free fatty acids, triobarbituric acid value (TBA) and carbonyl value were investigated during oven roasting. The results showed that ester compounds were the most dominant ones responsible for Chinese Cantonese sausage s volatile flavor, followed by alcohol compounds. The total content of free fatty acids increased, and the percentage of unsaturated free fatty acids decreased with increasing roasting time (over 32 h), but a opposite change trend was observed for that of saturated free fatty acids. The changes in TBA and carbonyl values were both significant while a small generation of aldehyde and ketone compounds was found during oven roasting, which was probably the result of generating the esters by the reaction of alcohol compounds with fatty acids. Hence, it can be concluded that oxidation and hydrolysis in Cantonese styles sausage is gradually performed during oven roasting and that as a result, esters are continuously produced.