摘要
为探究扒鸡加工过程中风味物质的变化规律,以德州扒鸡为研究对象,采用固相微萃取结合气相色谱-质谱联用(solid phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)技术测定其加工过程中的风味物质,并通过气味活度值(odor activity value,OAV)分析它们的贡献。结果表明:从扒鸡加工过程的7个采样点共检测到56种风味物质,其中醛类7种、醇类11种、烃类27种、酮类4种、杂环化合物2种、醚类2种、酚类1种、酯类1种、含硫化合物1种;扒鸡的主要挥发性风味物质为醛类、醇类、烃类和酮类;加工过程中,各类风味物质含量总体上呈先增加后降低的趋势,卤制阶段挥发性风味物质的数量和含量显著增加(P<0.05),恒温卤煮后风味物质含量达到最大;二甲基二硫、己醛、壬醛、庚醛、1-辛烯-3-醇、2-戊基呋喃、D-柠檬烯、桉叶油醇和丁香酚的OAV>10,表明这些物质对扒鸡整体风味贡献较大,其主要来源于加工过程中不饱和脂肪酸的氧化及卤制时添加的香辛料。综上,卤制是扒鸡风味物质形成的关键加工阶段。
The changes of volatile flavor compounds during the processing of Dezhou braised chicken were determined by solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS) and based on the odor activity value(OAV), the flavor contribution of each was evaluated. The results showed that a total of 56 flavor compounds were detected at 7 stages of processing, including 7 aldehydes, 11 alcohols, 27 hydrocarbons, 4 ketones, 2 heterocyclic compounds,2 ethers, 1 phenol, 1 ester, and 1 sulfur-containing compound. The main volatile flavor compounds were aldehydes, alcohols,hydrocarbons, and ketones. The content of each class of flavor compounds increased at first and then decreased during processing. The number and amount of volatile flavor compounds in the stewing stage increased significantly(P < 0.05). The maximum amount of volatile flavor compounds was attained after the temperature remained constant. The OAVs of dimethyl disulfide, hexanal, nonanal, heptanal, 1-octene-3-ol, 2-pentylfuran, D-limonene, eucalyptol and eugenol were all greater than 10. These compounds contributed significantly to the flavor of braised chicken, mainly coming from the oxidation of unsaturated fatty acids and the spices used during processing. In summary, stewing was critical for the formation of flavor compounds of braised chicken.
引文
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