丁香对卤制鸡肉风味物质形成的影响

采用道口烧鸡工艺中丁香与鸡肉的配比制作卤鸡腿,运用SPME和GC-MS测定鸡肉中的挥发性风味成分,研究了丁香对卤制鸡肉挥发性风味物质形成的影响。结果表明,丁香组与空白组鸡肉中分别鉴定出59种和72种成分,其中59种为共有成分。与空白组相比,丁香组鸡肉中的挥发性成分新增了13种物质,其中丁香油酚、乙酸丁香酚酯、芳樟醇、连四甲苯、2-丁酮、6-甲基-1-辛烯和1-癸烯等7种物质差异显著,2-辛烯醛的含量减少,而苯甲醛、正辛醛、十六醛、己醇、庚醇、十三烷、(+)-柠檬烯、2-庚酮、2-戊基呋喃、乙酰苯、萘等11种风味物质含量显著增加。

Effects of Syzygium Aromaticum Essential on Flavor Compounds of Chicken

The ratio of Syzygium aromaticum and chicken in braised chicken come from Daokou Style technology,and SPME combined with GC-MS method are used to identify the volatile flavor compounds.The objective of this study is to discuss the effect of Syzygium aromaticum essential on flavor compounds of Chicken.The results indicate that total 59 compounds are identified in the blank group and total 72 compounds in galangal group,respectively,including 59 mutual components. Compared with the blank group,13 new flavor compounds are found in Syzygium aromaticum group.However,only 7 flavor compounds of Eugenol,Eugenolacetate,Linalool,Prehnitene,2-butanone,6-Methyl-1-octene and Decene are obvious difference.The content of 2-octenal decreases significantly,but the content of Benaldehyde,Octanal,Hexadecanal, Hexanol,Heptanol,Tridecane,Dl-limonene,2-heptanone,2-pentyl-furan,Acetylbenzene and Naphthalene increase distinctly.