比较不同肉桂添加量对卤鸡腿肉挥发性风味成分的影响。设置5个梯度的肉桂添加量(0%,0.05%,0.1%,0.2%,0.3%),采用电子鼻(EN)、顶空固相微萃取(HS-SPME)和气质联用(GC-MS)的方法对不同肉桂添加量的卤鸡肉样品进行检测分析。结果显示:不同肉桂添加量鸡肉样品的电子鼻信号表现出较强的聚类特性;按肉桂添加量由低到高的顺序经GC-MS依次检出54、60、63、65、80种挥发性风味物质;与空白组相比,添加肉桂的鸡肉样品中新增了肉桂醛、桉叶油醇、香叶基丙酮、香豆素、对异丙基甲苯、石竹烯等40种挥发性风味物质,以0.3%肉桂组增加的萜烯类物质最多。表明添加肉桂后鸡肉样品中新增的挥发性风味物质多属于肉桂添加的直接引入。肉桂添加浓度达到0.3%时,样品中萜烯类物质急剧增加,风味成分变化较大。

To compare the effects of cinnamon additions on volatile flavor compounds of stewed chicken and provide references for cinnamon application in traditional sauced meat processing.Electronic nose and HS-SPME-GC-MS were used to detect the stewed chicken samples with different cinnamon concentrations(0%,0.05%,0.1%,0.2%,and 0.3%).Results: The electronic nose signals of different samples showed a strong cluster property.With the increase of cinnamon addition,54,60,63,65 and 80 volatile flavor compounds were identified successively.Compared with the contrast group,40 new flavor compounds(cinnamaldehyde,cineole,geranylacetone,coumarin,p-cymene,caryophyllene,etc) were found in the cinnamon groups.Terpenes content increased the most in 0.3% cinnamon group.The newly-added volatile flavor compounds in chicken samples with cinnamon were mainly contributed by the addition of cinnamon.When the addition amount of cinnamon reached to 0.3%,terpenes in chicken samples sharply increased and volatile flavour components changed greatly.