Mao Ya, Liu Qi, Shao Jianwei, Yang Li, Zhang Xuewu
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Foods. 2024 Jul 15;13(14):2221. doi: 10.3390/foods13142221.
Currently, research on the flavor components and their dynamic changes in roasted chicken with a special flavor is rare. In this study, a passion fruit-roasted chicken was prepared, its characteristic flavor components were profiled by flavoromics, and their evolution patterns and precursors were determined. The results showed that the characteristic flavor component with the highest contribution rate was ethyl butyrate (50.44%). In particular, some unique flavor compounds were identified compared with other roasted chicken products available. The main volatile flavor components in all stages of processing were alcohols, esters, and hydrocarbons, 15 to 30 min of roasting is an important stage for establishing the aroma system, and at the end, hydrocarbons were the main volatile compounds. During the 30-day storage period, the characteristic flavor components included ethyl butyrate, ethyl maltol, β-caryophyllene, and guaiacene. In conclusion, passion fruit-roasted chicken contained many characteristic flavor components, which were mainly formed within 15 to 30 min of roasting and were basically stable during the 30-day storage period. In a word, this work prepared a novel roasted chicken and revealed its mechanism of flavor formation at different baking stages and storage periods, which provided references for industrial production.
目前，关于具有特殊风味的烤鸡风味成分及其动态变化的研究较少。在本研究中，制备了百香果烤鸡，通过风味组学对其特征风味成分进行了剖析，并确定了它们的演变模式和前体物质。结果表明，贡献率最高的特征风味成分是丁酸乙酯（50.44%）。特别是，与其他现有烤鸡产品相比，鉴定出了一些独特的风味化合物。加工各阶段的主要挥发性风味成分是醇类、酯类和烃类，烘烤15至30分钟是建立香气体系的重要阶段，最后烃类是主要挥发性化合物。在30天的储存期内，特征风味成分包括丁酸乙酯、乙基麦芽酚、β-石竹烯和愈创木烯。总之，百香果烤鸡含有许多特征风味成分，这些成分主要在烘烤15至30分钟内形成，在30天储存期内基本稳定。总之，本研究制备了一种新型烤鸡，并揭示了其在不同烘烤阶段和储存期的风味形成机制，为工业化生产提供了参考。
