Food and Fermentation Industries >

2023 , Vol. 49 >Issue 10: 199 - 205

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034260

Study on formation of nutrients and characteristic flavors during stewing process of domestic pigeons

  • ZHENG Yue ,
  • GAO Qianqian ,
  • CAO Mengnan ,
  • WANG Xin ,
  • LIU Dengyong
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  • (College of Food Science and Technology, Bohai University, National Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China)

Received date: 2022-11-09

  Revised date: 2022-01-04

  Online published: 2023-06-13

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Abstract

To study the release rule of nutrients and characteristic flavor substances of pigeon soup, the nutrients and flavor substances of pigeon soup under different heating time (1 h, 2 h, and 3 h) were identified and compared. The main flavor substances and contents were identified by high-performance liquid chromatography and gas chromatography-mass spectrometry (GC-MS), and the sensory evaluation was carried out in combination with the results of electronic nose and electronic tongue to evaluate the formation law of characteristic flavor substances of pigeon soup. With the extension of cooking time, the contents of protein, fat, and total sugar in pigeon soup increased significantly (P<0.05), and reached a maximum after 3 h of cooking. The electronic tongue results showed that umami and saltiness were the main taste characteristics of pigeon soup, and the content of nucleotides represented by umami reached the maximum when boiling for 3 h. GC-MS detected a total of 67 volatile compounds in pigeon soup, including alcohols, alkanes, aldehydes, ketones, esters, etc., including 17 volatile compounds in pigeon soup cooked for 1 h, 36 kinds of pigeon soup cooked for 2 h, and 34 kinds of pigeon soup cooked for 3 h. The relative content of aldehydes and ketones in pigeon soup first increased and then decreased, and the relative content of aldehydes and ketones in the volatile flavor substances of pigeon soup cooked for 2 h was the highest, and valeraldehyde, hexanal, heptaldehyde, and nonanal were the main volatile flavor substances in pigeon soup. Different cooking times significantly affected the content of nutrients in pigeon soup, and aldehydes were the main volatile flavor substances in pigeon soup, and the results could provide a theoretical reference for the development of nutritionally comprehensive pigeon soup flavor pots and the subsequent determination of the formation mechanism of key flavor substances.

Key words： pigeon soup; nutritional composition; sensory analysis; flavor substances

Cite this article

ZHENG Yue , GAO Qianqian , CAO Mengnan , WANG Xin , LIU Dengyong . Study on formation of nutrients and characteristic flavors during stewing process of domestic pigeons[J]. Food and Fermentation Industries, 2023 , 49(10) : 199 -205 . DOI: 10.13995/j.cnki.11-1802/ts.034260

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