中文摘要：

【目的】探讨猪肉制品冷藏中感官特性和挥发性物质的变化及两者的关系。【方法】以荣昌猪和PIC猪背最长肌为材料，经不同温度的热处理后，在4℃条件下避光透氧冷藏，在第0、3和6天分别测定各样品感官特性、TBARS值和挥发性成分的变化。【结果】冷藏中各样品肉香味明显减弱而异味显著增加，一些脂肪氧化产物的含量和TBARS值也显著增加；偏最小二乘回归分析（PLS）发现，肉香味（Meat—F）、热异味（WOF—F）和TBARS值分别与31、23和8种挥发性成分显著相关，可分别以这些成分为自变量建立回归模型，对各样品的Meat-F、WOF—F与TBARS值进行很好的预测。【结论】猪肉制品冷藏中感官特性的变化主要是由一些挥发性成分在产品中浓度的变化引起的。

英文摘要：

[Objective] The objective of this study was to investigate the changes in volatile compounds and sensory characteristics, and the relationship between them in pork product during cold-storage. [ Method] The longissimus muscles from Rongchang （RC） and PIC pigs were cooked at different temperatures respectively, and after keeping in the dark at 4℃ in oxygen permeable bags for 0, 3 or 6 days, the sensory characteristics, TBARS values and volatile compounds of all samples were analyzed. [Result] During cold-storage, the concentration of some lipid-derived products, TBARS value and warmed-over flavor （WOF-F） significantly increased while the meat-like flavor （Meat-F） markedly decreased in samples. Analysis of partial least squares regression （PLS） showed that TBARS value, Meat-F and WOF-F score were significantly related to 8, 31 and 23 kinds of volatile compounds respectively, and regression models established on the basis of these volatile compounds could well predict TBARS value, Meat-F and WOF-F score in each sample. [Conclusion] The changes of sensory characteristics in pork products during cold-storage were mainly due to the concentration variation of some volatile compounds.