WU Su-su, ZHAO Gai-ming, LIU Yan-xia, TIAN Wei, SUN Ling-xia
In order to analyze the forming process of the flavor substances in chicken during cooking.Chicken thighs were selected as the study material.The amount of the spice was doubled that of the Daokou Roasted Chicken.Chicken thighs were divided into eight groups and weighed at 1.80 ± 0.20 kg /each group.Then chicken thighs were all put into a covered pot.The electric oven(a total of six grades and maximum power of 2 kW) was set at grade 5 to cook the meat till the temperature of water reached 95 ℃.Then chicken thighs were keep in 95 ± 2 ℃ for 10,20,30,40,50,60,90,120 min respectively.The lost water due to evaporation was not added.Electronic nose(EN)and Headspace solid-phase micro-extraction(HS-SPME) combined with Gas chromatography-Mass spectrometry(GCMS) were adopted to detect flavor compounds and three-parallel experiments were conducted.The results were performed by principal components analysis(PCA).In different groups,56,54,54,62,60,63,61 and 58 kinds of volatile compounds were identified successively;the characteristic components in each group were as follows:10 min(benzene;a-Terpineol),20 min(hexane;2-butanon e,3-hydroxy-),30 min(botanic acid,butyl ester),40 min(2-decenal,(E)-),50 min(pentane),60 min(styrene;benzene,methyl-;2-hexenal,(E)-;2-propenoic acid,butyl ester;pentanal),120 min(limonene);The data areas of EN dispersed according to certain rules:areas of 10,20,30 min could be easily set apart from each other;areas of 40,50,60 min were next to one another;areas of 90,120 min had a substantial overlapping portion.The results indicate that the relative content and kinds of volatile compounds in the chicken thighs varies over the time.At the initial stage,the overall flavor of chicken thighs changes quite rapidly,and then the changes slowed down gradually.After cooking for 90 min or more,little changes were occurred.
