Aroma Characterization Of Chicken Soup And Preparation Of Chicken Flavor

Chicken soup has been used as an important materials in Chinese diet culture for a long period of time. The chicken flavor with the aroma of chicken soup will have wide market prospects. This study aims at develop high quality natural chicken flavors with the flavor of chicken soup by enzymatic hydrolysis and Maillard reaction technology based on the characterization of the key aroma-active compounds in chicken soup. The main contents of this study are as follows.The volatile compounds and 20 aroma-active odorants were identified by HS-SPME-GC-MS and GC-O analysis methods. Aroma recombination and omission experiments were further conducted to check accuracy and compare the contribution of these odorants to the aroma of chicken.According to degrees of hydrolysis and sensory value, the condition for enzymatic process were established by a series of single factor and orthogonal test. The chicken breast were hydrolysis using step-by-step hydrolysis under the optimum conditions as follows: water-adding ratio 1:1; papain:flavourzyme 2:1; temperature 55 ℃; enzyme amount 2000 u/g protein. Papain was added to hydrolyze for 2 h. Then, flavourzyme was added to hydrolyze for 1 h.The impact of different conditions on preparation of Maillard product flavor by Maillard reaction were investigated. Uniform design was further conducted to optimize the Maillard reaction system in order to find the integrants of substrates of preparation of chicken flavor. In addition, liquid blending flavor was developed to modify the aroma of Maillard product flavor and the prepared mastic flavor was proved to have high thermal stability.