Abstract
In this study, the physicochemical properties and flavour profile of traditional dry sausages (T-SH, T-DXAL, T-HG, T-MDJ, T-HRB) collected from various wet markets were compared with those of conventional dry sausages (C-QL, C-ND, C-YSD, C-YC, C-HRL) collected from various food companies in northeast China. Traditional dry sausages were characterised by a low moisture content, a low water activity, and a high shear force after a long fermentation time compared with conventional dry sausages. Electronic nose and electronic tongue signals combined with chemometrics methods were applied for a comprehensive qualitative analysis of the odour and taste of dry sausages. A total of 61 volatile compounds were identified using gas chromatography-mass spectrometry, and the multivariate chemometrics analysis confirmed the difference in volatile compounds between traditional and conventional samples. Moreover, the sensory evaluation revealed that conventional dry sausages lacked the characteristic fermented flavour of traditional dry sausages.