Changes in Volatile Flavor Compounds of Dezhou Braised Chicken during Processing
LI Ruren, CHEN Yu, ZHANG Qingyong, GU Mingyue, CUI Xiaoying, YANG Wensheng, ZHAO Zhinan, RONG Liangyan, LIU Dengyong
1.National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; 2.Shandong Dezhou Braised Chicken Co. Ltd., Dezhou 253003, China; 3.Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China
Abstract：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.
2019, Vol. 33 
