循环煮制对德州扒鸡香辛料包挥发性风味物质的影响

Effect of circulating cooking on volatile flavor compounds in Dezhou braised chicken spices packets

中文关键词:  香辛料包  循环煮制  挥发性风味物质  相对气味活度值  德州扒鸡

英文关键词:spice package  circulating cooking  volatile flavor component  relative odor activity value  Dezhou braised chicken

中文摘要:

      目的 研究循环煮制对德州扒鸡香辛料包挥发性风味物质的影响, 确定香辛料包最佳循环使用次数。方法 采用蒸馏法和固相微萃取结合气相质谱联用仪(solid-phase microextraction-gas chromatography-mass spectrometry, SPME-GC-MS)分别测定不同循环煮制次数德州扒鸡香辛料包中的精油含量和挥发性风味物质组成及含量, 并通过计算相对气味活度值(relative odor activity value, ROAV)确定其主体风味成分, 分析香辛料包循环煮制对风味的影响。结果 随着循环煮制次数增加, 香辛料包中精油的含量逐渐降低, 煮制1次后精油含量不再发生显著变化(P>0.05)。香辛料包中共鉴定出81种挥发性风味物质, 香辛料包主体风味成分为丁香酚、茴香脑、α-蒎烯、D-柠檬烯和肉桂酸乙酯。相对含量占比较高的酚类、醚类、烃类均在煮制2次后不再发生显著变化(P>0.05)。结论 德州扒鸡香辛料包循环煮制2次即可。

英文摘要:

      Objective To investigate the effect of circulating cooking on the volatile flavor compounds of Dezhou braised chicken spice package, and determine the optimal cycle number of spice package. Methods The content of essential oil and volatile flavor substances in spice packets of Dezhou braised chicken spice package were determined by distillation method and solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), while the main flavor components and the effect of the number of cycles of spice packets on flavor were determined and analyzed by calculating the relative odor activity value (ROAV). Results As the number of cooking cycles increases, the content of essential oil in the spice package decreases gradually, and the content of essential oil did not change significantly after first cooking (P>0.05). A total of 81 volatile flavor substances were identified in the spice package. The main flavor components of the spice package were eugenol, anethole, α-pinene, D-limonene and ethyl cinnamate. The relatively high proportion of phenols, ethers and hydrocarbons did not change significantly after cooking twice (P>0.05). Conclusion Dezhou braised chicken spice package can be boiled twice