Effects Of Circulating Cooking Of Spices Packet On Volatile Flavor Of Braised Chicken

Food flavor is composed of many compounds that impart aroma to foods.The Maillard reaction and lipid degradation reaction of the cooking of meat products determined the formation of flavor substances.Braised chicken as a representative food of Chinese meat products,was a typical representative of Chinese traditional sauce pickled meat product.It was favored by consumers widely for its unique flavor.Braised chicken was cooked with more than ten kinds of spices.It was cooked in a simmered fire.The secret recipe was the key factor for the characteristic flavor of braised chicken.Enterprises usually used the experience to determine the times of the used spices in the actual production process,which had a certain impact on the production and cost of the company’s products.To help production staffs to control product flavor better,maintain quality and standardization,reduce production costs,increase production value,and provide guidance for large-scale production.In this study,the volatile flavors were identified by solid phase microextraction combined with gas chromatography-mass spectrometry(SPME-GC-MS),and the main body flavor ingredients were determined by calculating the relative odor activity value.At the same time,the same methods were used to analyze the effects of different cooking batches on the flavoring substances of spices and braised chicken,and determine the optimal recycling times of the spices.The main findings are as follows:(1)A total of 82 kinds of volatile flavor substances were identified from the spice package used in Dezhou braised chicken,including 46 hydrocarbons,13 alcohols,7 esters,5 ketones,5 aldehydes,and 3 ethers,2 phenols,and one other.Among them,eugenol,anethole,α-pinene,D-limonene and ethyl cinnamate were the main flavor components of the spices.There was no significant difference in the relative content of most flavors in different cooking batches(P>0.05);The use of spices was from 0 to 4 times,62,73,77,73,and 66 volatile flavors were identified,respectively.The content of the compounds increased first and then decreased.After cooking twice,the most flavor compounds were detected.(2)A total of 73 volatile flavor substances were identified from braised chicken,including 34 hydrocarbons,10 alcohols,6 aldehydes,5 phenols,5 ketones,5 heterocyclic compounds,3 ethers,3 esters,and 2 furans,respectively.Among them,1-octene-3-ol,cineole,linalool,eugenol,artemisia,fennel,hexanal,heptaldehyde,furfural,furfural,dextrorotene and isoamyl acetate were the main flavor components of braised chicken.The aroma substances in the braised chicken were mainly from the substances produced during the heating process of the braised chicken and the various spices used in the cooking process.There were no significant differences in the majority of flavors in different cooking batches of braised chicken(P>0.05).The main effect on the flavor of braised chicken was the spice package that had been cooked one time or two times.Finally,the spice packagess can be recycled twice.