National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Chemistry and Chemical Engineering, Bohai University, Jinzhou, China.
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China.
Food Chem. 2022 Feb 15;370:130989. doi: 10.1016/j.foodchem.2021.130989. Epub 2021 Sep 1.
In order to help the poultry industry to generate higher quality products, the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) technique was used to identify volatile substances formed during the processing of Dezhou braised chicken (DBC). A total of 37 volatile substances including aldehydes, alcohols, ketones, esters, terpenoids, furans and pyrazines were identified during DBC processing across seven sampling stages. The analyses identified 2-ethylhexanol as a key flavor chemical within the chicken carcasses, and found that ethyl acetate, 1-hexanol, 4-methyl-2-pentanone and 1-pentanol were mainly produced during the deep-frying stage of processing. Stewing with herbs and spices was found to be an important stage in the flavor impartation process. 2-Butanone, n-nonanal, heptanal and ethanol were positively related to processing stage 3, whereas processing stage 4 was characterized by ethyl propanoate, benzaldehyde, butyl acetate, 2-pentyl furan and 2-heptanone. The processing stages 5, 6 and 7 were not significantly different (P > 0.05) from each other.
为了帮助家禽业生产更高质量的产品，采用顶空-气相色谱-离子迁移谱（HS-GC-IMS）技术来鉴定德州扒鸡加工过程中形成的挥发性物质。在七个采样阶段的加工过程中，共鉴定出 37 种挥发性物质，包括醛类、醇类、酮类、酯类、萜类、呋喃类和吡嗪类。分析鉴定出 2-乙基己醇是鸡肉中的关键风味化学物质，并发现乙酸乙酯、1-己醇、4-甲基-2-戊酮和 1-戊醇主要在油炸阶段产生。用草药和香料炖制是赋予风味的重要阶段。2-丁酮、正壬醛、庚醛和乙醇与加工阶段 3 呈正相关，而加工阶段 4 的特征是丙酸乙酯、苯甲醛、乙酸丁酯、2-戊基呋喃和 2-庚酮。加工阶段 5、6 和 7 彼此之间没有显著差异（P>0.05）。
