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| Analysis of Key Flavor Substances in Dezhou Braised Chicken |
| CUI Xiaoying, ZHANG Qingyong, LIU Dengyong, GU Mingyue, WANG Huan, MA Yong, BO Cunmei |
| 1.National & 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 for Quality and Safety Control of Meat Production and Processing, Nanjing 210095, China |
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Abstract The key volatile flavor compounds of Dezhou braised chicken were analyzed and identified by electronic nose and gas chromatography-mass spectrometry (GC-MS), and their relative odor activity values (ROAV) were calculated. Aromatic hydrocarbons and nitrogen-containing sulfur compounds were detected in Dezhou braised chicken by electronic nose; 54 volatile flavor compounds were detected by GC-MS, of which the key flavor compounds (ROAV ≥ 1) were nonanal (100.00), decanal (81.67), hexanal (38.94), octanal (19.29), heptanal (14.50), limonene (14.08), 1-octene-3-ol (11.50), 2-pentanyl furan (10.14), eucalyptol (9.71), estragole (5.69), eugenol (5.56), linalool (3.86), α-pinene (3.08), and anethole (2.01). The number of olefins was the largest among the classes of volatile flavor compounds identified, and aldehydes were the key flavor compounds. The key flavor of Dezhou braised chicken included meaty, five-spice and medicinal herbal aroma.
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2019, Vol. 33 
