Sausage Aroma Profiling using Electronic Nose

Aroma profiles of the four sausage samples were analyzed using a Heracles II electronic nose (Alpha MOS, Toulouse, France) according to the method of Go et al. [12 (link)], with minor modifications. Homogenized sausage samples (5 g) were placed in a 20 mL vial and heated at 60 °C for 20 min. Subsequently, 1 mL of each sample was delivered by the autosampler to the injector at 125 μL/s at 200 °C. The sample was maintained for 20 s at 40 °C in a TENAX absorbent trap. The two columns (MXT-5/MXT-1701, Restek, Bellefonte, PA, USA) were mounted, and the detector temperature was maintained at 260 °C. Subsequently, the distinguished principal component (aroma substance) of the samples was considered as the primary component (PC1) and secondary component (PC2) values. The AlphaSoft software (Alpha MOS, Toulouse, France) was used for classified aroma profiling.