Analysis And Regulation On The Aroma In Baked Quail Eggs

Quail eggs are deeply loved by consumers because of many functions such asenriching the blood, keeping mental, keeping healthy to kidney and lung, reducingblood pressure and so on. Processing quail eggs to mature products can reduceeconomic loss and improve flavor. Flavor is the main factor for consumers toaccept a product and purchase repeatedly.The GC-MS (Gas Chromatography-Mass Spectrometry)-SPME (solid phasemicroextraction) extraction conditions of volatiles in baked quail eggs wereresearched, using quail eggs as raw materials. Samples were analyzed by acombination method of sensory evaluation (sensory panel) and instrumentalanalysis (GC-MS). Principal component analysis and correlation coefficientanalysis were used to analyse the main aroma compounds in baked quail eggs. Theformation cause of aroma was further studied based on the main aroma compounds.In addition, on the basis of the main compounds and formation cause of aroma inbaked quail eggs, some measures were taken to regulate and control the aroma.Based on the results of this study, we could reach the following conclusions.(1) The results showed that using DVB/CAR/PDMS fiber, extracting for30minunder65℃and adding amount of sample for2g were the optimized extractionconditions.(2) The aroma substances of volatile components in baked quail eggs mainlywere2,5-dimethyl pyrazine,2,3,5-trimethyl pyrazine and2-methyl pyrazine.(3) The cause for the formation of2,5-dimethyl pyrazine,2,3,5-trimethylpyrazine and2-methyl pyrazine in baked quail eggs highly correlated with themaillard reaction.(4) Baking temperature and time, additive amount of glucose and soy sauce had abetter regulation effect on aroma in processing process of baked quail eggs. Abetter processing technology could be obtained combining aroma substances withsensory evaluation as two indicators. The optimized process showed that the aromasubstances of baked quail eggs could be effectively regulated under180℃for30min with additive amount of glucose and soy sauce were2.5%and50mL/Kg.