Abstract：
This study aimed to investigate alterations in the fungal community and flavor substances in Yunnan-style sausages subjected to natural air-dried fermentation (NF), variable-temperature drying (VT), and constant-temperature drying (CT) and analyze the potential relationship between fungal community and flavor substances. The findings revealed that the NF group and VT group were more conducive to enhancing the accumulation of dominant fungi and characteristic flavor substances in Yunnan-style sausages. Glu, Ala, His, and Lys were identified as key taste substances based on their taste activity values (TAV ≥ 1). A total of 272 volatile compounds(VOCS) were detected in the sausage samples, while 28 key aroma compounds were screened based on the odor activity value (OAV ≥ 1). Multivariate statistical analysis showed that 12 key aroma compounds (VIP > 1) could be considered discriminative compounds, including (E,E)-2,4-nonadienal, nonanal, heptanal, benzaldehyde, Dodecanal, cyclohexanol, and hexyl-Benzene, etc. Furthermore, Wickerhamoomyces and Debaryomyces were positively correlated with most of the key flavor substances and physicochemical indices (|r| > 0.6, P < 0.05), which were potential flavor-contributing fungi in Yunnan-style sausages.
摘要：
本研究旨在研究自然风干发酵（NF）云南香肠中真菌群落和风味物质的变化。变温干燥（VT），和恒温干燥（CT），并分析真菌群落与风味物质之间的潜在关系。结果表明，NF组和VT组更有利于增强云南香肠中优势真菌和特征风味物质的积累。Glu,阿拉,他的,和Lys根据其味觉活性值(TAV≥1)被鉴定为关键味觉物质。在香肠样品中总共检测到272种挥发性化合物(VOCS)，同时根据气味活性值(OAV≥1)筛选了28种关键香气化合物。多变量统计分析表明,12个关键香气化合物(VIP>1)可被认为是区分性化合物,包括(E,E)-2,4-壬烯，非肛门，庚醛,苯甲醛,Dodecanal,环己醇,和己基苯，等。此外，Wickerhamomyces和Debaryomyces与大多数关键风味物质和理化指标呈正相关（|r|>0.6，P<0.05）。是云南香肠中潜在的风味真菌。
