定量卤制鸡肉挥发性风味物质剖面分析

doi:10.3864/j.issn.0578-1752.2016.15.017

Abstract

Abstract: 【Objective】This research was conducted to study the compositions and contents of volatile flavor compounds during quantitative marinating process and the taste characteristics of flavor substances in detail. The study was expected to provide theoretical supports to the flavor control technology of quantitative marinating.【Method】 The headspace-solid phase micro- extraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS) was used to determine the components and contents of volatile flavor compounds from raw chicken meat, four stages of quantitative marinating process (tumbling, baked 1, steamed, baked 2) and traditional marinating by qualitative and quantitative methods, to calculate odor activity values of the volatile flavor substances by the odor threshold in the water, to determine characteristic flavor substances, main flavor substances and modify flavor substances, then the odor activity value of volatile compounds was analyzed by principal component analysis (PCA) and cluster analysis (CA) procedures.【Result】The results indicated that 54, 60, 60, and 60 kinds of volatile flavor compounds were identified from quantitative marinating process, which were higher than 9 kinds of volatile flavor compounds in the raw and 44 kinds of volatile flavor compounds from traditional marinating. Quantitative analysis revealed that the volatile flavor compounds at tumbling phase mainly from spice liquid. Chicken thigh at baked 1 stage began to appear characteristic flavor substances trans, trans-2,4-decadienal, 1-octene-3-ol and so on, the contents of volatile flavor compounds were the highest at steaming stage, and chicken thigh meat was matured by steaming at this stage, the main stage for the formation of flavor. The contents of total volatile flavor compounds of chicken thigh quantitative marinated at baked 2 stage was much higher than traditional marinating, explaining that quantitative marinating is more intense than traditional marinating in flavor presenting. The characteristic flavor compounds were mainly hexanal, octanal, nonanal, (E)-2-nonenal, (E, E)-2,4-decadienal, (E,E)-2,4-nonadienal, benzeneacetaldehyde, eucalyptol and β-myrcene from quantitative marinated chicken thigh during processing, and the odor activity value of them were significantly higher than that of raw meats and traditional marinated chicken. The main flavor compounds were mainly octanal, (E)-2-decenal, (E, E)-2,4-decadienal, 1-octen-3-ol and β-linalool from quantitative marinated chicken thigh during processing. The modified flavor compounds were mainly ketones, esters and alcohols from quantitative marinated chicken thigh during processing. By principal component analysis and clustering analysis, there were significant differences in odor outline from raw chicken meat, four stages of quantitative marinating process and traditional marinating, and the main flavor compounds clustered into four categories, and each category has characteristic flavor compounds represented quantitative marinating process.【Conclusion】 The flavor profile results showed that compositions and development laws of flavor active substances stewed chicken, comparing with traditional marinating, quantitative marinating can present volatile flavor compounds better.

Key words: chicken, quantitative marinating, volatile flavor compounds, odor activity value, flavor profile analysis

SUN Zhen, HAN Dong, ZHANG Chun-hui, LI Hai, LI Xia, LIU Zhi-bin, XU Shi-ming. Profile Analysis of the Volatile Flavor Compounds of Quantitative Marinated Chicken During Processing[J].Scientia Agricultura Sinica, 2016, 49(15): 3030-3045.

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