Analysis Of Key Aroma Components In Chicken Flavor And Research On The Molecular Sensory

The strong growth momentum of the catering industry is a new opportunity for salty flavor and food ingredients enterprises.In food condiments,chicken flavor is popular with consumers.Therefore,in-depth and systematic research on the key aroma components in chicken flavor,finding its mapping relationship with chicken flavor,and guiding the development of chicken flavor have become the focus of the development of flavor companies.In the analysis of flavor,the accurate quantification of aroma components is always difficult.In the traditional flavor analysis method,most of the analysis engineers use the peak area normalization method to quantify.However,in the actual research and development of flavor,it was found that this method has the disadvantages of poor quantitative accuracy and incapable of characterizing the absolute concentration of raw materials.Therefore,developing a fast and accurate flavor analysis method,accurately determining the key aroma components in chicken flavor,and determining the corresponding relationship between the flavor of single flavor and the whole chicken flavor,which is of great significance for guiding the production and R & D work of the enterprise.In this experiment,the accuracy of peak area normalized quantitative method and external standard solution quantitative method was compared.The direct injection method was used to Analyse and quantitate by peak area normalization method and external standard method respectively with 36 kinds of mixed flavoring solution consisting of food flavors.The results showed that there were 20 compounds whose peak area normalized detection content was less than the actual content,16 compounds whose peak area normalized detection content was greater than the actual content.The compounds whose peak area normalized detection content was smaller were mainly those with earlier peak time,smaller molecular weight or higher boiling point.The consistency between the concentration of the external standard and the real concentration is very good.Compared with the peak area normalization method,the external standard method has the advantage of high accuracy and can be used to characterize the absolute content of the compound.Therefore,the external standard curve quantitative method is used as a quantitative method for accurate analysis of the key flavor components in chicken flavor.In this experiment,the recovery rates of 36 food spices extracted by simultaneous distillation extraction(SDE)and liquid-liquid partitioning(LLP)were compared.The results showed that the recovery rate of the same fragrance by SDE and LLP was complementary in general.SDE was based on distillation principle,and had better extraction effect for small molecule,low boiling point and low polarity substances,but worse extraction effect for macromolecule,high boiling point and strong polarity substances;LLP was based on the principle of polar solvent extraction,with higher extraction rate for strong polar materials and lower extraction rate for low polar materials.The recovery rate of 36 kinds of perfume compounds was higher than that of the SDE method,but the extraction rate of different compounds varied greatly.The overall recovery rate of LLP method was not as high as that of SDE,but the recovery rate of different compounds was more balanced.Besides,LLP was simple and convenient to operate,and more suitable for flavor quantification analysis.On the basis of external standard quantitative method and liquid-liquid distribution method,the external standard dynamic equilibrium-liquid-liquid distribution method was developed in this experiment,which effectively corrected the quantitative errors caused by the difference of extraction recovery rates of different compounds.The external standard working curve of mixed flavor was constructed by external standard dynamic equilibrium liquid liquid distribution method.The correlation coefficient of standard curve regression equation of 36 fragrance compounds in the range of 60~1000 mg/kg concentration was greater than 0.995,which accords with the requirement of external standard.The accuracy and precision of "external standard dynamic equilibrium-liquid-liquid distribution method" were verified.36 fragrance compounds were calibrated at 125 mg/kg and 500 mg/kg concentration levels.The average relative error(r)and relative standard deviation(RSD)of the measured values were all less than 10%.The results show that the method has good accuracy and precision.Semi quantitative analysis of chicken flavor with 5 different flavor types was carried out by simultaneous distillation and extraction(SDE),liquid-liquid distribution(LLP)and solid-phase microextraction(SPME).The results showed that there were 201 kinds of aromatic compounds: 49 olefin compounds,25 alcohols,10 phenols and ethers,28 aldehydes,19 ketones,12 acids,14 esters,7 oxygen-containing heterocyclic compounds,11 nitrogen-containing heterocyclic compounds and 26 sulfur-containing heterocyclic compounds.The external standard dynamic equilibrium-liquid-liquid partitioning method was used to quantify the key aroma compounds and calculate the OAVs value of the aroma concentration of the key aroma compounds.43 flavor active compounds were identified,including 4-methyl-4-mercapto-2-pentanone,2,4,6-triisobutyl-1,3,5-dithiazide,difuryl disulfide,bis(2-methyl-3-furyl)disulfide,dibutyl sulfide,2-methyl-3-mercapto furan,difuryl sulfide,4-methyl-4-furyl-2-pentanone,4-furyl-2-pentanone,2-acetylthiophene,etc.Using the method of molecular sensory analysis,13 aroma components that constitute the flavor of chicken flavor were identified,including chicken fat aroma,fresh aroma,umami aroma,chicken meat aroma,spicy aroma,sauce aroma,sour aroma,char sweet aroma,char roast aroma,stew aroma,oil aroma and sesame aroma by the reorganization and sensory evaluation of chicken flavors.The correlation and contribution of the key flavor components to the flavor and flavor of chicken were analyzed through the absence experiment of key aroma compounds.The aroma components commonly used in chicken flavor were classified according to the aroma components.The main flavor compounds of chicken fat include 9 components such as heptadienal-2,4,nonadienal-2,4,decadienal-2,4,etc.The main flavor compounds of chicken meat include 12 components such as 3-mercapto-2-butanol,bis(2-methyl-3-furyl)disulfide,2-methyl-3-mercaptofuran,etc.The main flavor compounds of umami include 12 components such as tetrahydro thiophene-3-one,3-methylthio propaldehyde,1-octene-3-one,etc.The main flavor compounds of sauce include 10 components such as furfural,4-ethyl guaiacol,3-Methylthiopropanol,etc.The main flavor compounds of spicy include 10 components such as ginger oleoresin,fennel oil and cinnamon oil,etc.