Variation of volatile flavor substances in salt-baked chicken during processing

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-18 DOI:10.1016/j.fochx.2024.101846

Hao Jiang , Shaobi Ou , Junjie Ye , Min Qian , Jinpei Wen , Heming Qi , Xiaofang Zeng , Wenhong Zhao , Weidong Bai

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引用次数: 0

Abstract

Salt-baked chicken was a traditional delicacy of Guangdong, but the effects of volatile flavor compounds at different stages of its processing remained unclear. This study utilized sensory analysis, e-nose, and GC–MS to investigate the changes in volatile flavor compounds during the processing of salt-baked chicken. The results indicated significant alterations in volatile flavor compounds at different stages of processing, resulting in flavor transitioning from the original flavor to salty, scorched, and fatty flavor. 75 volatile compounds were identified by GC–MS, with 15 key flavor compounds highlighted based on OAV, including aldehydes, alcohols, terpenes, heterocycles and esters. The research revealed the dynamic changes in volatile flavor compounds throughout the cooking process of salt-baked chicken and emphasized the important role of salt-baked in shaping its distinctive taste profile. These findings provided a theoretical foundation and practical guidance for enhancing and optimizing the authentic taste of this traditional dish, while fostering innovative advancements in prepared cuisine.

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盐焗鸡加工过程中挥发性风味物质的变化

盐焗鸡是广东的传统美食，但盐焗鸡加工过程中不同阶段挥发性风味化合物的影响仍不清楚。本研究利用感官分析、电子鼻和气相色谱-质谱法研究盐焗鸡加工过程中挥发性风味化合物的变化。结果表明，在加工的不同阶段，挥发性风味化合物发生了重大变化，导致风味从原味过渡到咸味、焦味和脂肪味。通过气相色谱-质谱（GC-MS）鉴定出 75 种挥发性化合物，其中 15 种关键风味化合物是基于 OAV 突出显示的，包括醛类、醇类、萜烯类、杂环类和酯类。研究揭示了盐焗鸡在整个烹饪过程中挥发性风味化合物的动态变化，强调了盐焗鸡在形成其独特风味方面的重要作用。这些发现为提升和优化这道传统菜肴的原汁原味提供了理论基础和实践指导，同时也促进了烹饪美食的创新发展。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.