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以不同食盐用量(分别为原料肉质量的2%、3%、4%和5%)腌制的风干猪肉为研究对象,采用吹扫/捕集-热脱附-气质联用法分析肌肉中挥发性风味物质的变化规律.结果表明:风干猪肉样品中挥发性风味物质的数量和总含量随食盐用量的增加呈先上升后下降的趋势.当食盐用量为3%时,数量最多(62种);当食盐用量为4%时,含量最高(1852.08μg/kg).其中随着食盐用量的增加,烃类、醛类、醇类和酯类物质的含量呈先增加后降低的变化趋势,在食盐用量为4%时,含量达到最高.而酮类、酸类和杂环类物质的含量随着食盐用量的增加呈逐渐增加趋势.脂肪氧化源风味物质的相对含量随食盐用量增加呈先增加后减小的趋势,当食盐用量为4%时,相对含量最高(53.83%).2%~4%的食盐用量可以促进脂肪氧化源风味物质的生成,继续增加则会抑制它们的生成.当食盐用量为4%时,其含量最多.“,”The volatile flavor compounds of air-dried pork produced with different salt dosages (2%, 3%, 4% and 5%relative to raw meat weight) were analyzed by purge and trap thermal desorption combined with gas chromatography-mass spectrometry (P&T-TD-GC-MS). Results showed that types and total content of volatile flavor compounds of air-dried pork sample initially increased followed by a decrease along with the increase of the salt dosage. The maximum number (62) of volatile compounds was observed in 3% salt dosage group. The highest total content of volatile compounds, 1852.08 μg/kg, was observed in 4% salt dosage group. The contents of hydrocarbons, aldehydes, alcohols and esters increased at first and then decreased with the increase of salt dosage, reaching their highest levels at a salt dosage of 4%. However, the contents of ketones, acids and heterocyclic compounds showed a continuous upward trend with the increase of salt dosage. The relative percentage of volatiles derived from lipid oxidation in air-dried pork showed an initial increasing trend followed by a decreasing trend, reaching its peak of 53.83% at 4% salt dosage. In conclusion, the formation of volatiles derived from lipid oxidation could be promoted at a salt dosage of 2%-4%, but inhibited at higher levels. When the salt dosage was 4%, the highest content was obtained.