Preliminary Study On Key Aroma Compounds In Sugar-Smoked Chicken Thighs And Its Formation Mechanism

Sugar-smoking,a popular cooking method involving exposuring to sugar for smoking,has been frequently used as it imparts characteristic sugar-smoked flavor to meat products.In this study,used common five sugars(sucrose,glucose,fructose,xylose,and maltose)smoked chicken thigh at 350,400?C,and determined the volatile flavors,analyzed flavor properties.on the second,the smoked materials were pyrolyzed,and the product distribution were analyzed comprehensively to explore the formation of sugar-smoked flavor.The main research contents and results were as follows:The study used GC-MS(gas chromatography-mass spectrometry)and sensory group(n=8)to analyze the key aroma compounds in the smoked samples.There were 38 kinds of volatile flavor compounds detected by GC-MS,among which 1-octene-3-ol,hexanal,heptaldehyde and furfural were the main flavor compounds in most samples(OAV>1).Compared with blank group,the sugar-smoking group appeared compounds such as furfural and 5-methylfuranal,which were major contributors to sugar-smoked flavor.The relationship between sensory descriptors and consumer acceptability were determined for sugar-smoking chickens using external preference and flavor mapping.The results showed that most consumers(P<0.05)liked sucrose-smoking chickens(at 350?C)and glucose-smoking chickens(at 400?C)which had smoked,caramel,meat-savor and cooked syrup flavors,and the result was consistent with analysis of GC-MS and OAVs(odor activity values).This study used sensory description and instrument analysis to comprehend the flavor of the sugar-smoking chicken,and identified consumer desires for this sugar-smoking chicken.Combined with GC-O(gas chromatography-olfactometry)with aroma omission test,confirmed the important contribution of furans and aldehydes to the flavor of sugar-smoked chicken.TG-FITR(Thermogravimetric analyzer coupled with Fourier Transform infrared spectroscopy)combined with PY-GC-MS(Pyrolyzer equipped with Gas Chromatography-Mass Spectrometry)were used to detect the pyrolysis characteristics of sucrose,glucose,fructose,xylose and maltose to obtain the changes of flavor compounds in the process of sugar smoking.According to the mass loss characteristics of TG-FTIR,the samples were rapidly pyrolyzed byPY-GC-MS at temperatures of 300,350,400 and 500?C.The results showed that carbohydrates had major mass loss peaks around 300?C,and end of pyrolysis at 500?C.The types and yields of furans in the flue gas were relatively high,and the main products were furfural and5-hydroxymethylfurfural.Xylose was a pentose sugar,the main product of which was furfural,and although maltose and sucrose were the same disaccharide,the terminal structure of maltose was relatively stable,so the yield of maltose furan was the lowest.It can be seen that sucrose,glucose,and fructose were more excellent smoked materials.