In order to improve the quality of Chinese sausages, we explored the influence of different fat contents on the flavor of Chinese sausages. Four different gradients of fat were added, i.e., ratio of fat to lean of 0:10, 2:8, 3:7, 5:5, respectively, to make Chinese sausage using the same processing technology. The flavor substances of Chinese sausages were analyzed by electronic tongue and gas chromatography-ion mobility spectrometry(GC-IMS). The characteristic flavor fingerprints of volatile components combined with principal component analysis(PCA) was used to investigate the differences betw...
