德州扒鸡关键挥发性风味物质分析

Analysis of Key Flavor Substances in Dezhou Braised Chicken

对德州扒鸡的关键挥发性风味物质进行分析及鉴定。通过电子鼻和气相色谱-质谱联用(gas chromatography-massspectrometry,GC-MS)仪对德州扒鸡的挥发性风味物质进行分析,并计算各物质的相对气味活度值(relative odor activity value,ROAV)。结果表明:电子鼻检测发现,德州扒鸡中含有芳香烃化合物和含氮含硫化合物;GC-MS共检测出54种挥发性风味物质,其中关键风味化合物(ROAV≥1)包括壬醛(100.00)、癸醛(81.67)、己醛(38.94)、辛醛(19.29)、庚醛(14.50)、柠檬烯(14.08)、1-辛烯-3-醇(11.50)、2-戊基呋喃(10.14)、桉树脑(9.71)、草蒿脑(5.69)、丁香酚(5.56)、芳樟醇(3.86)、α-蒎烯(3.08)和茴香脑(2.01);德州扒鸡挥发性风味物质中烯烃类物质种类最多,关键风味化合物为醛类物质,肉香味、五香味和药材香为德州扒鸡的关键风味。

The key volatile flavor compounds of Dezhou braised chicken were analyzed and identified by electronic nose and gas chromatography-mass spectrometry(GC-MS), and their relative odor activity values(ROAV) were calculated. Aromatic hydrocarbons and nitrogen-containing sulfur compounds were detected in Dezhou braised chicken by electronic nose;54 volatile flavor compounds were detected by GC-MS, of which the key flavor compounds(ROAV ≥ 1) were nonanal(100.00), decanal(81.67), hexanal(38.94), octanal(19.29), heptanal(14.50), limonene(14.08), 1-octene-3-ol(11.50), 2-pentanyl furan(10.14), eucalyptol(9.71), estragole(5.69), eugenol(5.56), linalool(3.86), α-pinene(3.08), and anethole(2.01). The number of olefins was the largest among the classes of volatile flavor compounds identified, and aldehydes were the key flavor compounds. The key flavor of Dezhou braised chicken included meaty, five-spice and medicinal herbal aroma.