Analysis of volatile flavor compounds in smoked chicken thighs by HS-GC-IMS and HS-SPME-GC-MS
YAO Wensheng1,2, CAI Yingxuan1,2, LIU Dengyong1,3,4*, ZHANG Mingcheng1,3, MA Shuangyu1,3, YANG Jing1,2, GOU Zihui1,2, ZHANG Hao5
1(National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Bohai University,Jinzhou 121013,China) 2(College of Chemistry and Materials Engineering,Bohai University, Jinzhou 121013,China) 3(College of Food Science and Engineering,Bohai University,Jinzhou 121013,China) 4(Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control, Nanjing 210095,China) 5(Jinan Hanon Scientific Instrument Co.,Ltd.,Jinan 250000,China)
Abstract: The volatile flavor compounds in chicken thighs smoked with brown sugar, brown sugar-tea and brown sugar-fruitwood were separated and tested by both headspace-gas chromatography? ion mobility spectrometry (HS-GC-IMS) and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis methods. In this paper, 41 volatile substances were identified using HS-SPME-GC-MS. Moreover, combined with odor activity value (OAV) analysis, the results revealed that the contents of n-hexanal, heptaldehyde, benzaldehyde, 2,5-octanedione, 2-pentylfuran, nonanal, decanal, furfural and 2-acetylfuran were high in brown sugar group products. In the two samples of brown sugar-tea smoked group and brown sugar-wood smoked group, benzaldehyde, 2,5-octanedione, nonanal, decanal and furfural content was greatly increased which making the flavor more intense. The HS-GC-IMS fingerprint spectrum visually displayed the volatile flavor differences from brown sugar, brown sugar-tea and brown sugar-wood smoked chicken thigh samples. Furthermore, principal component analysis (PCA) showed that each group of samples had its own specific flavor substances, the key flavor compounds identified in the brown sugar smoked group included heptanal, 4-ethylphenol, 2-pentanone, 2-furanethiol, 2-acetyl pyrazine, 2-hexanone and acetic acid. In addition, the main flavor substances in the brown sugar-tea smoked group were nonanal, propionic acid, 5-methyl furfural, 2-methyl butanol, benzaldehyde, hexanal, 2-acetylfuran, acetoin, pentanal, 3-methyl-3-butene-1-ol, octanal, heptanal, 3-methylbutanal, 1-pentanol. Acetic acid, 2-methoxy phenol, nonanal, propionic acid, 5-methyl furfural, 2-methyl butanol, benzaldehyde, hexanal, 2-acetyl furan and acetoin were the most important flavor substances in the brown sugar-wood smoked group. Under the synergistic effect of the two analysis methods, more comprehensive information on the flavor components of smoked chicken thighs prepared with three different smoked materials was obtained.
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