The Key Flavor Compounds And The Main Effect Factors Of Stewed Chicken

Sauced meat product is part of the traditional national cuisine in China.As a representative sauced meat product,the stewed chicken was popular with customers due to their mellow flavor,attractive appearance,and so on.The flavor of stewed chicken is a major factor in their quality.At the same time,it also the most intuitive factor attracted consumers to buy products.In this study,we determined the key flavor compounds of stewed chicken.Determine the key flavor of the stewed chicken with the sensory evaluation,the volatile flavor compounds and the contribution to the overall flavor.Then investigate the changes of volatile flavor compounds during the processing of stewed chicken,in order to provide a useful reference for the improvement and regulation of the flavor quality of stewed chicken products.The results were as follows:(1)Eight representative brands of stewed chickens were selected.The key flavor of the stewed chicken was determined by solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)and relative odor activity value(ROAV).The sensory evaluation and volatile flavor compounds of the eight stewed chickens were significantly different(P<0.05).According to the results of sensory evaluation,the odor of chicken,chicken fat,spice,cinnamon,fennel,star anise and dried tangerine were the sensory characteristics shared by 8 kinds of stewed chickens.According to the results of GC-MS,91 volatile flavor compounds were detected in 8 kinds of stewed chickens.Aldehydes,alcohols,hydrocarbons,ketones and esters were the key volatile flavor compounds.The results of ROAV showed that three key flavor compounds(ROAV?1)of 8 stewed chickens were nonanal,hexanal,and D-limonene.Principal component analysis was performed on the flavor compounds and sensory descriptors of the eight stewed chickens.The results showed that the flavor profiles of the eight stewed chickens were significantly different,and the sensory descriptors of the roast chickens were correlated with the volatile flavor compounds.The GC-MS results corresponded to the sensory evaluation and were consistent.GCMS could explain the results of sensory evaluation.(2)During the stewed chicken processing,take 7 sampling points.A total of 56 flavor substances were identified.There were 7 kinds of aldehydes,11 kinds of alcohols,27 kinds of hydrocarbons,4 kinds of ketones,2 kinds of heterocyclic compounds,2 kinds of ethers,1 kind of phenols,and 1 kind of esters,1 kind of sulfur-containing compound.The main volatile flavors of stewed chicken were aldehydes,alcohols,hydrocarbons,and ketones.The content of various flavor compounds during processing increased first and then decreased.During the stewing of stewed chicken,the amount and content of volatile flavor compounds in the stewed stage increased significantly(P<0.05).After stage of constant temperature stewing,the amount of volatile flavor compounds was highest.The OAVs of dimethyl disulfide,hexanal,nonanal,heptanal,1-octene-3-ol,2-pentylfuran,D-limonene,eucalyptol and eugenol were greater than 10.These compounds contributed a lot to the flavor of stewed chicken,and mainly came from oxidation of unsaturated fatty acids and spices during processing.In summary,stewed was a critical stage for the formation flavor compounds of braised chicken.