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| Volatile Compounds of Re-Heated Frozen Prepared Chicken Soup Evaluated by Pareto Chart Combined with Principal Component Biplots |
| HUI Teng, LIANG Zhihong, DAI Ruitong* |
| Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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Abstract The aim of this study was to evaluate the impact of re-heating methods (85 ℃ water-bath re-heating vs boiling water steam re-heating) and re-heating core temperatures ((65 ± 5) vs (75 ± 5) ℃) on the overall and key volatile compounds of frozen prepared stewed chicken soup by pareto chart combined with principal component biplots. A total of 47 kinds of odor threshold compounds and 5 kinds of compounds without odor thresholds reported were detected. 1-octen-3-one, hexanal, phenylacetaldehyde, (Z)-beta-ocimene, nonanal, linalool, (E)-citral, (E)-beta-ocimene, (Z)-citral, beta-myrcene, butyl acetate, 1,8-cineole, and zingiberene were the key volatile compounds, which contributed to nearly 100% cumulative odor. Re-heating method and re-heating core temperature had a significant effect on the generation of 1-octen-3-one, phenylacetaldehyde, and butyl acetate, which made a 41.6%, 13.4%, and 1.1% odor contribution, respectively. The re-heating core temperature of (65 ± 5) ℃ promoted the degradation of linoleic acid and then gave rise to the generation of more 1-octen-3-one. However, increasing re-heating temperature to (75 ± 5) ℃ accelerated aldehyde-amine condensation in the late stage of the Maillard reaction, resulting in a reduction of 1-octen-3-one. The increase in re-heating core temperature also promoted the Maillard reaction between some amino acids and reducing sugars in the chicken soup to generate the Strecker degradation aldehyde phenylacetaldehyde. Long-time re-heating led to an obvious increase in phenylacetaldehyde generation though accumulation of lipid oxidation products in the soup. Biplots results showed that re-heating had a significant effect on the overall flavor of the soup. The water bath re-heating and the control treatments had higher similarity in the kinds and contents of volatile flavor compounds, and 85 ℃ water bath re-heating to (65 ± 5) ℃ exhibited the most similar overall flavor and key volatiles contents to those of the control group, suggesting that lower heat transfer rate and re-heating core temperature could maintain the flavor of frozen prepared stewed chicken soup during the re-heating process.
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GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2019, Vol. 33 
