Analysis and the application of R-index and GC-O method in fermented meat products ranking test

In this paper, the R-index method for ranking 8 salami products was introduced, and the important aroma compounds were identified by GC- O- MS.The results showed that: allyl methyl sulfide, 3- sabinene, γ- Bai Terpinene and β-caryophyllene were key sort flavor factors.These 4 components were mainly in the garlic oil and synthetic use of spices, giving products garlic flavor, cinnamon flavor etc.At the same time, the final product related flavor components in 43 flavor components, 18 key flavor: allyl methyl sulfide, toluene, 3- methyl butyric acid, 2-acetyl-1-pyrroline, 3- sabinene, ( +) - α- pinene, benzaldehyde, β- pinene, octanal, ( R) - ( +) - Lemon limonene, phenylacetaldehyde, γ- Bai Terpinene, guaiacol, linalool, nonanal, camphor, (-) - 4- terpineol, β-caryophyllene. Further study of specific sensory attributes is needed.