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.

• 摘要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。