The volatile compounds extracted with SDE method from dry fermented sausages,which use Lb. pentosus, P. pentosaceus and St. carnosus as starter cultures, were analyzed by GC-MS.

• 采用同时蒸馏萃取方法结合气谱/质谱联用仪,以壬烷作为内标,对发酵干香肠中的挥发性成分进行定性和半定量分析。