{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,14]],"date-time":"2026-05-14T19:40:49Z","timestamp":1778787649811,"version":"3.51.4"},"reference-count":43,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2024,8,9]],"date-time":"2024-08-09T00:00:00Z","timestamp":1723161600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>This study utilized gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds present in various commercially available sausages. Additionally, it conducted a comparative assessment of the distinctions among different samples by integrating sensory evaluation with textural and physicochemical parameters. The results of the GC-IMS analysis showed that a total of 65 volatile compounds were detected in the four samples, including 12 hydrocarbons, 11 alcohols, 10 ketones, 9 aldehydes, 12 esters, and 1 acids. Fingerprinting combined with principal component analysis (PCA) showed that the volatiles of different brands of sausages were significantly different (p &lt; 0.05). The volatiles of S1 and S4 were more similar and significantly different from the other two samples (p &lt; 0.05). Among them, there were 14 key volatile substances in the four samples, of which 3-hydroxy-2-butanone and diallyl sulfide were common to all four sausages. Combined textural and sensory evaluations revealed that smoked sausages exhibited superior characteristics in resilience, cohesiveness, springiness, gumminess, and chewiness. Additionally, smoked sausages were found to be more attractive in color, moderately spicy, and salty, while having a lower fat content. In conclusion, smoked sausages are preferred by consumers over flavored oil sausages.<\/jats:p>","DOI":"10.3390\/molecules29163772","type":"journal-article","created":{"date-parts":[[2024,8,12]],"date-time":"2024-08-12T10:34:59Z","timestamp":1723458899000},"page":"3772","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Comparative Analysis of Commercially Available Flavor Oil Sausages and Smoked Sausages"],"prefix":"10.3390","volume":"29","author":[{"given":"Penghui","family":"Zhao","sequence":"first","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"},{"name":"Engineering Research Center for Industrial Microbial Resources Development and Application of Henan Province, Luohe 462300, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yongqiang","family":"An","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"},{"name":"Engineering Research Center for Industrial Microbial Resources Development and Application of Henan Province, Luohe 462300, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6241-7704","authenticated-orcid":false,"given":"Zijie","family":"Dong","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"},{"name":"Engineering Research Center for Industrial Microbial Resources Development and Application of Henan Province, Luohe 462300, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiaoxue","family":"Sun","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"},{"name":"Engineering Research Center for Industrial Microbial Resources Development and Application of Henan Province, Luohe 462300, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wanli","family":"Zhang","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"},{"name":"Engineering Research Center for Industrial Microbial Resources Development and Application of Henan Province, Luohe 462300, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Heng","family":"Wang","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"},{"name":"Engineering Research Center for Industrial Microbial Resources Development and Application of Henan Province, Luohe 462300, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6916-7357","authenticated-orcid":false,"given":"Bing","family":"Yang","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"},{"name":"Engineering Research Center for Industrial Microbial Resources Development and Application of Henan Province, Luohe 462300, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jing","family":"Yan","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"},{"name":"Engineering Research Center for Industrial Microbial Resources Development and Application of Henan Province, Luohe 462300, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4818-9079","authenticated-orcid":false,"given":"Bing","family":"Fang","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"},{"name":"Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fazheng","family":"Ren","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"},{"name":"Engineering Research Center for Industrial Microbial Resources Development and Application of Henan Province, Luohe 462300, China"},{"name":"Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3631-7272","authenticated-orcid":false,"given":"Lishui","family":"Chen","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"},{"name":"Engineering Research Center for Industrial Microbial Resources Development and Application of Henan Province, Luohe 462300, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2024,8,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Sirini, N., Munekata, P.E.S., Lorenzo, J.M., Stegmayer, M.\u00c1., Pateiro, M., P\u00e9rez-\u00e1lvarez, J.\u00c1., Sep\u00falveda, N., Sosa-Morales, M.E., Teixeira, A., and Fern\u00e1ndez-L\u00f3pez, J. 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