Aroma analysis of chicken flavorings with different degrees of hydrolysis

作者：Tian Huai Xiang; Li Feng Hua; Qin Lan; Yu Hai Yan; Ma Xia^*

来源：Modern Food Science and Technology, 2015, 31(6): 295-302.

DOI：10.13982/j.mfst.1673-9078.2015.6.047

• Chicken flavoring
• Gas chromatography-mass spectrometry
• Maillard reaction
• Multivariate statistical analysis
• Sensory evaluation

Chicken flavorings were prepared by the Maillard reaction using chicken skeleton hydrolysates that were hydrolyzed to different degrees as raw materials. The chicken flavorings with different degree of hydrolysis were used to investigate the aroma attributes using sensory evaluation and an electronic nose. The volatile compounds were identified by gas chromatography-mass spectrometry (GC-MS). Principal component analysis (PCA) was used to differentiate the chicken flavorings. The correlation between the sensory attributes and the volatile compounds was analyzed using partial least square regression (PLSR). The sensory evaluation indicated significant differences between the different chicken flavorings in the aroma properties of chicken, fat, spicy, garlic, onion, soy sauce, harmony, and overall flavor. The results of the electronic nose in combination with PCA explained 99% of the variance, which showed that the electronic nose had the ability to differentiate chicken flavorings with different degrees of hydrolysis. A total of 82 volatile compounds including aldehydes (17), ketones (7), nitrogen- and sulfur-containing compounds (12), alkenes (15), alcohols (19), esters (2), and acids (10) were identified using GC-MS. Thirty-six volatile compounds showed good correlation with six sensory attributes according to the PLSR models. The results demonstrate that the electronic nose and GC-MS combined with multivariate statistical analysis were effective identification tools for the discrimination of chicken flavorings with different degrees of hydrolysis.

• 出版日期2015