传统果木烤鸡风味分析和多元统计学表征  

Multivariate Statistical Characterization of Traditional Fruitwood Roast Chicken Flavor

作　　者：喻余梅 何金华 孙祥祥 张德权[2] 王振宇[2] Akhtar Kumayl hassan 张春江[2] 陆旸[1] YU Yumei;HE Jinhua;SUN Xiangxiang;ZHANG Dequan;WANG Zhenyu;AKHTAR Kumayl hassan;ZHANG Chunjiang;LU Yang(College of Food Science and Engineering,Tianjin University of Science and Technology/Key Laboratory of Food Nutrition and Safety,Tianjin 300457,China;Key Laboratory of Meat Processing and Logistics,China General Chamber of Commerce/Integrated Laboratory of Processing Technology for Chinese Meat Dishes,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]天津科技大学食品科学与工程学院/天津市食品营养与安全重点实验室,天津300457 [2]中国农业科学院农产品加工研究所中国商业联合会肉品加工与物流重点实验室/农业农村部中式肉类菜肴制品加工技术集成实验室,北京100193

出　　处：《食品科学技术学报》2024年第6期133-143,共11页Journal of Food Science and Technology

基　　金：山东省重点研发计划项目(2022TZXD0021);北京市家禽创新团队项目(BAIC06-2023-BJJ Q-G12)。

摘　　要：以我国传统果木烤鸡菜肴为研究对象,采用溶剂辅助风味蒸发萃取-气相色谱-嗅闻-质谱解析我国传统烤鸡菜肴风味指纹图谱,阐明香辛料对烤鸡风味的贡献。结果表明:烤鸡中共鉴定出73种挥发性风味物质,其中关键风味物质有29种;结合气味活度值和稀释因子分析发现,来源于茴香中的茴香醛与茴香脑对烤鸡风味有极显著影响,为烤鸡带来了茴香香味。通过偏最小二乘判别分析发现,羟基丙酮、茴香醛、茴香脑、甲基丁香酚、乙酸乙酯、丁香酚、乙基吡嗪、肉豆蔻醚、乙酸丁酯、α-水芹烯、苯甲醛、γ-松油烯12种挥发性风味物质是导致烤鸡香气差异的重要指标。香辛料添加改变了挥发性风味化合物的种类和含量,以及它们之间的平衡和相互作用,赋予烤鸡独特香气特征。研究旨在为我国传统烤鸡预制菜肴风味的标准化调控、新工艺优化和专用香辛料开发提供数据支持。Chinese traditional fruit wood roast chicken dishes were used as research object,to analyze the flavor fingerprint of Chinese traditional roast chicken dishes,and to clarify the contribution of spices to roast chicken flavor by solvent-assisted flavor evaporation-gas chromatography-olfactometry-mass spectrometry.The results showed that a total of 73 volatile flavor compounds were identified in roast chicken,among which 29 were key flavor compounds.According to the analysis of odor activity value and flavor dilution,anisaldehyde and anethole from fennel had a significant effect on the flavor of roast chicken,which gave anise-like aroma to roast chicken.Partial least squares discrimination analysis showed that 12 volatile flavor compounds,including 1-hydroxy-2-propanone,anisaldehyde,anethole,methyl eugenol,ethyl acetate,eugenol,ethylpyrazine,myristicin,butyl acetate,α-phellandrene,benzaldehyde,andγ-terpinene,were important variables that affected the aroma differences of roast chicken.Addition of spices changed the types and contents of volatile flavor compounds,as well as the balance and interaction between them,giving roast chicken unique aroma characteristics.The purpose of the study was to provide data support for the control of flavor,optimization of new technology,as well as the development of special spices for Chinese traditional roast chicken prepared dishes.

关 键 词：传统果木烤鸡 溶剂辅助风味蒸发萃取 香气稀释因子 气味活度值 偏最小二乘判别分析 香辛料 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]