| 沟帮子烧鸡加工过程中的滋味及风味物质变化 |
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| 引用本文： | 张风雪,贾娜,刘登勇.沟帮子烧鸡加工过程中的滋味及风味物质变化[J].肉类研究,2018,32(9):23. |
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| 作者姓名： | 张风雪 贾娜 刘登勇 |
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| 作者单位： | 渤海大学食品科学与工程学院，辽宁省食品安全重点实验室，生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心，辽宁 锦州 121013 |
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| 基金项目： | “十三五”国家重点研发计划重点专项（2017YFD0400106，2016YFD0401505）；辽宁省高等学校产业技术研究院重大应用研究项目（041804） |
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| 摘 要： | 为探究沟帮子烧鸡加工过程中主要呈味物质及主体风味物质的变化规律，采用高效液相色谱、氨基酸分析仪以及顶空固相微萃取-气相色谱-质谱联用技术检测沟帮子烧鸡油炸及煮制过程中滋味及风味物质的含量变化。结果表明：沟帮子烧鸡加工过程中的主要滋味来源为游离氨基酸中的谷氨酸和风味核苷酸5’-肌苷酸；主体风味物质为正己醛、庚醛、癸醛、壬醛和苯甲醛；煮制工艺是形成烧鸡风味的主要过程。
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| 关 键 词： | 沟帮子烧鸡 滋味 风味 |
Changes in Taste and Flavor Substances during the Processing of Goubangzi Roast Chicken |
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| ZHANG Fengxue,JIA Na,LIU Dengyong.Changes in Taste and Flavor Substances during the Processing of Goubangzi Roast Chicken[J].Meat Research,2018,32(9):23. |
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| Authors: | ZHANG Fengxue JIA Na LIU Dengyong |
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| Affiliation: | National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Laboratory of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China |
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| Abstract: | In order to explore the changes in the main taste and flavor substances during the processing of Goubangzi roast chicken, high performance liquid chromatography, an amino acid analyzer and solid-phase microextraction combined with gas chromatography-mass spectrometry were used to quantify the taste and flavor substances of Gongbangzi roast chicken during frying and boiling. The results showed that glutamic acid and flavor nucleotide 5’-inosine acid were the main taste substances during the processing of roast chicken; the main flavor substances were n-hexanal, heptaldehyde, furfural, furfural and benzaldehyde. The flavor of roast chicken was formed mainly during the boiling process. |
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| Keywords: | Goubangzi roast chicken taste flavor |
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