传统烹饪盐和工业化水盐鸡溶剂提取法香气成分差异性分析

分别采用传统烹饪盐焗和工业化水焗工艺制备盐焗鸡,通过溶剂提取法、气相色谱-质谱联用技术和峰面积归一化法,对传统烹饪盐焗和工业化水焗两种不同工艺制备的盐焗鸡挥发性香气成分进行检测,比较香气成分的差异性。结果表明,传统烹饪盐焗工艺共检测出36种不同风味化合物,工业化水焗工艺共检测出40种不同风味化合物,两种不同工艺盐焗鸡挥发性香气化合物有30种不同。传统烹饪盐焗工艺的肉香香气化合物种类少于工业化水焗制备工艺,传统烹饪盐焗工艺和工业化水焗工艺中肉香贡献化合物相对含量分别为3.550%和11.557%。

Analysis of the Volatile Compounds Difference from the Salt Baked Chickens with Traditional Salt Baked Way and Soup-stewed Way through Solvent Extraction

The salt baked chicken was prepared by the traditional baked and industrial-stewed ways,and the volatile compounds of the salt baked chicken were detected by solvent extraction,GC-MS,and peak area normalization method,the difference of the volatile compounds were compared. The result showed that 36 volatile compounds were detected through traditional salt baked way,and 40 volatile compounds were detected through soup-stewed way,and 30 different volatile compounds through the comparison of traditional baked chicken and industrial-stewed chicken were found. The kinds of volatile compounds in traditional baked ways were less than those in industrial soup-stewed ways,the relative content of meat contributors from the traditional baked chicken and industrial-stewed chicken was 3.550% and 11.557% respectively.