为阐明广味香肠自然风干过程中挥发性风味物质变化规律，该研究利用气相色谱-质谱（GC-MS）技术对含浓香型白酒广味香肠自然风干过程中挥发性风味物质进行检测，并对其挥发性风味物质进行聚类分析（CA）、主成分分析（PCA）及正交偏最小二乘法-判别分析（OPLS-DA）。结果表明，广味香肠中共检出62种挥发性风味成分，包括烃类29种、酯类18种、酸类4种、醚类4种、醛类3种、醇类3种和酮类1种。自然风干提高了挥发性风味物质的种类，而添加浓香型白酒风干4 d后广味香肠酯类物质种类由2种增加至13种，相对含量由7.10%上升至89.35%。PCA结果表明，香肠风干过程中风味存在显著性差异，自然风干后期（2～4 d）是广味香肠风味形成的重要阶段。通过变量投影重要性（VIP）值共筛选出9种差异性风味成分，可作为区分不同类型白酒广味香肠的潜在生物标志物，包括己酸乙酯、己醛、正己酸、2-苯乙基乙酸酯、壬醛、2,2,3,3-四甲基戊烷、1,4-二甲苯、1-辛烯-3-醇和庚醛。

In order to clarify the change rules of volatile flavor substances in the Cantonese sausage during natural air drying process, the volatile flavor substances of Cantonese sausage containing strong-flavor (Nongxiangxing) Baijiu during the natural air drying process were detected by GC-MS, and the volatile flavor compounds were analyzed by cluster analysis (CA), principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA). The results showed that a total of 62 volatile flavor compounds were detected in Cantonese sausages, including 29 hydrocarbons, 18 esters, 4 acids, 4 ethers, 3 aldehydes, 3 alcohols, and 1 ketone. Natural air drying increased the varieties of volatile flavor compounds. The varieties of ester compounds in Cantonese sausages containing strong-flavor Baijiu increased from 2 to 13 after air drying for 4 d, and their relative contents increased from 7.10% to 89.35%. Principal component analysis (PCA) results showed that there were significant differences in sausages flavor during the air-drying process. The late stage (2-4 d) of natural air drying was the important stage for the flavor formation of Cantonese sausage. 9 different flavor components were screened through the variable importance for the projection (VIP) value, which could be used as potential biomarkers to distinguish Cantonese sausages with different types of Baijiu, including ethyl caproate, hexal, n-caproic acid, 2-phenylethylacetate, nonanal, 2,2,3,3- tetramethylpentane, 1,4-xylene, 1-octene-3-alcohol, and heptal.