鸡肉香精的风味分析及靶向设计方法
|
摘要
为研发一种新品,以14种国内外不同品种、不同区域的鸡为研究对象,利用感官剖面分析法对其风味特征分别进行评价,并联用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)技术进一步全面剖析了其挥发性风味成分,得到了鸡肉香精的香韵组成;通过靶向设计目标香精的黄金样本,采用智能调香合成器(VAS),最终调配出一款鸡肉香气纯正、鸡骨味和油脂感丰富、略有香辛料风味、同时带点清甜味的鸡肉香精。
To develop a new product,fourteen domestic and foreign chickens of different breeds and different regions were selected as research objects.Sensory profile analysis was used to evaluate the flavor characteristics of the chickens respectively.The volatile flavor components in these chickens were further analyzed by headspace solid-phase microextraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS) technology.Then,the flavor components of chicken flavor were obtained.Finally,the chicken flavor which has pure chicken aroma,chicken bone flavor and rich oil-rich,slightly spicy flavor,and also a little sweet taste,was prepared by targeted designing the gold sample and the intelligent flavor synthesizer(VAS).
To develop a new product,fourteen domestic and foreign chickens of different breeds and different regions were selected as research objects.Sensory profile analysis was used to evaluate the flavor characteristics of the chickens respectively.The volatile flavor components in these chickens were further analyzed by headspace solid-phase microextraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS) technology.Then,the flavor components of chicken flavor were obtained.Finally,the chicken flavor which has pure chicken aroma,chicken bone flavor and rich oil-rich,slightly spicy flavor,and also a little sweet taste,was prepared by targeted designing the gold sample and the intelligent flavor synthesizer(VAS).
引文
[1]孙宝国,陈海涛.食用调香术[M].北京:化学工业出版社,2003:444-449.
[2]周耀华,肖作兵,田怀香,等.食用香精制备技术[M].北京:中国纺织出版社,2007:7-11.
[3]蔡宇.鸡汤中关键香气物质的鉴定及其鸡肉香精的制备[D].广州:华南理工大学,2015.
[4]尚易.鸡汤特征香气分析与鸡肉香精制备工艺的研究[D].上海:上海应用技术大学,2015.
[5]周晓茹,汪晨辉,李臻.一种鸡肉香精的分析与制备[J].香料香精化妆,2014(1):69-72.
[6]戴水平.三种不同结构形式鸡肉香精的制备及缓释性能研究[D].上海:华东理工大学,2011.
[7]赵谋明,蔡宇,曹永,等.10种市售鸡肉香精的挥发性风味化合物分析[J].现代食品科技,2016,32(9):275-287.
[8]田怀香,李凤华,秦蓝,等.不同水解度鸡肉香精的风味研究[J].现代食品科技,2015,31(6):295-302.
[9]肖作兵,孙宗宇.一种红烧鸡肉香精的制备工艺研究[J].香料香精化妆品,2009(3):47-50.
[10]张玉玉,陈怡颖,孙颖,等.热反应鸡肉香精与水煮鸡肉挥发性风味成分的对比分析[J].中国食品学报,2016,16(8):241-247.
[2]周耀华,肖作兵,田怀香,等.食用香精制备技术[M].北京:中国纺织出版社,2007:7-11.
[3]蔡宇.鸡汤中关键香气物质的鉴定及其鸡肉香精的制备[D].广州:华南理工大学,2015.
[4]尚易.鸡汤特征香气分析与鸡肉香精制备工艺的研究[D].上海:上海应用技术大学,2015.
[5]周晓茹,汪晨辉,李臻.一种鸡肉香精的分析与制备[J].香料香精化妆,2014(1):69-72.
[6]戴水平.三种不同结构形式鸡肉香精的制备及缓释性能研究[D].上海:华东理工大学,2011.
[7]赵谋明,蔡宇,曹永,等.10种市售鸡肉香精的挥发性风味化合物分析[J].现代食品科技,2016,32(9):275-287.
[8]田怀香,李凤华,秦蓝,等.不同水解度鸡肉香精的风味研究[J].现代食品科技,2015,31(6):295-302.
[9]肖作兵,孙宗宇.一种红烧鸡肉香精的制备工艺研究[J].香料香精化妆品,2009(3):47-50.
[10]张玉玉,陈怡颖,孙颖,等.热反应鸡肉香精与水煮鸡肉挥发性风味成分的对比分析[J].中国食品学报,2016,16(8):241-247.