鸡精调味料在干燥过程中香气变化的研究

Study on the Aroma Change of Chicken Bouillon During the Drying Process

本文采用固相微萃取结合气相色谱质谱联用技术、三点检验感官分析以及嗅香剖面感官分析的方法对干燥前后鸡精样品的挥发性香气成分的种类和含量、整体嗅香的差异、香气剖面属性的差异进行了全面分析。研究结果表明,干燥前后的鸡精在香气上存在较大区别,干燥工艺对于鸡精的挥发性香气成分影响较大,大多数挥发性成分含量下降,但由于热反应而产生的醛酮类物质含量有所增加。干燥前鸡精的葱蒜味以及辛香味较为突出,导致整体香气的协调性较差,而经过干燥热处理后,熟肉味、油脂味、烘烤香有所增加,从而形成鸡精整体较为协调的香气风格。

In this paper,solid-phase microextraction combined with gas chromatography-mass spectrometry,three-point inspection sensory analysis,and sensory analysis of the aroma profile were used to determine the type and content of volatile aroma components in chicken bouillon samples before and after drying.The difference of the overall smell and the difference of the scent profile attributes have been comprehensively analyzed.The research results show that there is a big difference in the aroma of chicken bouillon before and after drying.The drying process has a greater impact on the volatile aroma components of chicken essence,and the content of most volatile components decreases,but the aldehydes,ketones and pyrazines produced by the thermal reaction has increased.Before drying,the onion and garlic flavor and spicy aroma of the chicken essence are more prominent,resulting in poor coordination of the overall aroma.After drying and heat treatment,the cooked meat smell,oily smell,and roasting aroma increase,thereby forming a more coordinated overall chicken essence style.