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| Changes in Taste and Flavor Substances during the Processing of Goubangzi Roast Chicken |
| ZHANG Fengxue, JIA Na, LIU Dengyong* |
| National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Laboratory of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China |
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Abstract In order to explore the changes in the main taste and flavor substances during the processing of Goubangzi roast chicken, high performance liquid chromatography, an amino acid analyzer and solid-phase microextraction combined with gas chromatography-mass spectrometry were used to quantify the taste and flavor substances of Gongbangzi roast chicken during frying and boiling. The results showed that glutamic acid and flavor nucleotide 5’-inosine acid were the main taste substances during the processing of roast chicken; the main flavor substances were n-hexanal, heptaldehyde, furfural, furfural and benzaldehyde. The flavor of roast chicken was formed mainly during the boiling process.
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2018, Vol. 32 
