Application Of Electronic Nose In Flavor Management Of The Prepared Orleans Chicken

Objective in the flavor of chicken products is main difficulties in the field of flavor alleviation.As raw material, chicken breast is to research the flavor alleviation of Prepared chicken foods with electronic nose, and preliminary study on the relationship between the electronic nose and physicochemical quota, volatile flavor compounds in the process of Orleans roast chicken products, so as to the application of electronic noses in chicken products industrialization process and provide theoretical basis. Specific test is as follows:1. Detected parameters optimization for electronic noseThe effects of sample weight,headspace-heating time and headspace-heating Temperature on the response of an electronic nose were studied.Principle component analysis(PCA) and responding points of sensors were employed to the optimum parameters (1g sample mass,240s headspace-heating time and 45℃headspace-heating Temperature).2.Array optimization of electronic nose sensors and the PLS prediction modelAccording to the Result of principal component analysis (PCA) and discriminant factor analysis(DFA), the samples aroma fingerprint were divided into two main sorts with PCA and DFA. One was consisted with garlic powder and onion powder while the other was black pepper and chili powder. According to Correlation analysis on the contribution rate of sensors,there were significant correlation between LY2/G, LY2/AA, LY2/GH, LY2/gCTl, LY2/gCT and the weight of onion powder.The five sensors were selected as the new sensor array and the ratio of PLS model with the new was array 0.9620.3.The results of formulation optimization for preparated chickenOn the basis of the PLS test with the commercially available seasoning,this test filters out the optimal formula of the mixture spices by orthogonal analysis,the results show that,the optimal ratio for the composite mixture spices is onion powder for 6g/kg,garlic powder for lg/kg,black pepper powder for lg/kg,chili powder for 3g/kg.Under this formula,the similarity between regulate roast chicken aroma fingerprint and commercially available roast chicken aroma fingerprint was reached 88.2%, and in the acceptable range of confidence interval.4.Change of chicken flavor profile in the manufacturing process and change the physicochemicalThe odor fingerprint information of each sample was compared.The result showed that every sample has clustering characteristics,the method could distinguish different sample. After 30 min,the fingerprint information of grilled chicken was unchanged. PLS analysis could be used to the prepared chicken under different heating conditions.But the result was unsatisfied.5.chang of evolatile flavor components in the manufacturing processWith the grill time prolonged (that were 10min,20min,30min and 40min, respectively), the number of volatile flavor compounds of chicken samples with cinnamon gradually increased and kept steady at last.With time prolonged,36,54,53and59 volatile flavor compounds were identified successively in chicken samples with cinnamon.volatile flavor compounds mainly included alcohols,acids,ketones,aldehyde,esters,aromatic and hydrocarbons.alcohols, ketone and heterocyclic were changed in chicken samples when grill time was arrived 40 min.