| Animal protein and fats were used as the main raw material to prepare thermal process chicken flavorings through enzyme technology, fat oxidation technology and Maillard reaction. Plackett-Burman design was used to screen significant enzymatic factors and the result showed that enzyme-substrate ratio(E/S)>hydrolysis time(t)> solid-liquid ratio(S/L); Box-Behnken Design test was used to optimize experimental parameters and the regression model was reliable and the regression equation had practical significance for meaty flavor. R1=92.17+1.67A+4.38B+2.43C+1.62AB-2.50AC-1.18BC-9.77A2-3.34B2-1.82C2. Gas chromatography-mass spectrometry (GC-MS) was utilized to identify the volatile compounds and the results showed that chicken base had a prominent meaty attribute, when the amount of proteolysis solution added 65.00%.2-methyl-3-furanthiol,2-methyl-furan,2-pentyl-furan, 2-acetyl-furan, bis (2-methyl-3-furyl) disulfide, furfural,2-acetyl-pyrrole, thiazole and 4-methyl-thiazole, etc., were responsible for meaty and caramel attributes. Aroma of chicken flavors prepared with 100℃ thermal oxidation of chicken fat had characteristic and coordinated flavor. Partial Least Squares Regression (PLS1 and PLS2) results showed that monounsaturated fatty acids C18:1 correlated with simulate attribute, and polyunsaturated fatty acids C18:2, C18:3 and C16:2 showed good correlation with meaty and fatty notes, and the corresponding aroma compounds were 4-methyl-thiazole,2-acetyl thiazole, 2-methyl-3-mercapto-furyl,3-mercapto-thiophene,3- thiophenecarboxaldehyde, 4-methyl-5-hydroxyethyl thiazole and hexanoic acid and octanoic acid; saturated fatty acids C8:0, C14:0 and C16:0 showed good link with aldehyde and alcohols generated from and fat oxidation. |
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