帕累托图结合双标图研究复热条件下鸡肉汤挥发性物质

以冷冻调理炖煮鸡肉汤为对象，利用帕累托图和主成分双标图研究85 ℃水浴和沸水蒸汽2 种复热方式与（65±5） ℃和（75±5） ℃ 2 种复热中心温度对鸡肉汤总体挥发性物质和特征挥发性物质的影响。结果表明：冷冻调理炖煮鸡肉汤经复热后检出气味阈值化合物47 种，未报道气味阈值化合物5 种；气味累积贡献率结果表明，1-辛烯-3-酮、正己醛、苯乙醛、（Z）-罗勒烯、壬醛、芳樟醇、（E）-柠檬醛、（E）-罗勒烯、（Z）-柠檬醛、月桂烯、乙酸丁酯、桉叶油醇和姜烯13 种化合物为调理鸡肉汤的特征风味物质，气味累积贡献率接近100%；复热中心温度和复热方法显著影响1-辛烯-3-酮、苯乙醛和乙酸丁酯的形成，3 种化合物的气味贡献率分别为41.6%、13.4%和1.1%；复热中心温度为（65±5） ℃时促进了亚油酸降解反应，形成更多1-辛烯-3-酮，（75±5） ℃时则促进美拉德反应后期阶段醛胺缩合等反应，导致1-辛烯-3-酮含量降低；复热能够促进鸡肉汤中部分氨基酸与还原糖之间的美拉德反应，促进Strecker降解醛——苯乙醛的生成；长时间的复热会使鸡肉汤累积更多脂质氧化产物，从而促进苯乙醛的生成；双标图结果表明，复热处理对鸡肉汤总体挥发性物质影响显著，水浴复热后总体挥发性物质种类和含量与对照组相似度较高，85 ℃水浴复热至中心温度（65±5） ℃时，鸡肉汤中总体挥发性物质和特征挥发性物质种类和含量与对照组相似度最高，冷冻调理炖煮鸡肉汤经较低传热速率和较低中心温度复热后能够最大程度保持复热前的总体风味。

Volatile Compounds of Re-Heated Frozen Prepared Chicken Soup Evaluated by Pareto Chart Combined with Principal Component Biplots

The aim of this study was to evaluate the impact of re-heating methods (85 ℃ water-bath re-heating vs boiling water steam re-heating) and re-heating core temperatures ((65 ± 5) vs (75 ± 5)℃) on the overall and key volatile compounds of frozen prepared stewed chicken soup by pareto chart combined with principal component biplots. A total of 47 kinds of odor threshold compounds and 5 kinds of compounds without odor thresholds reported were detected. 1-octen-3-one, hexanal, phenylacetaldehyde,(Z)-beta-ocimene, nonanal, linalool,(E)-citral,(E)-beta-ocimene,(Z)-citral, beta-myrcene, butyl acetate, 1,8-cineole, and zingiberene were the key volatile compounds, which contributed to nearly 100% cumulative odor. Re-heating method and re-heating core temperature had a significant effect on the generation of 1-octen-3-one, phenylacetaldehyde, and butyl acetate, which made a 41.6%, 13.4%, and 1.1% odor contribution, respectively. The re-heating core temperature of (65 ± 5)℃ promoted the degradation of linoleic acid and then gave rise to the generation of more 1-octen-3-one. However, increasing re-heating temperature to (75 ± 5)℃ accelerated aldehyde-amine condensation in the late stage of the Maillard reaction, resulting in a reduction of 1-octen-3-one. The increase in re-heating core temperature also promoted the Maillard reaction between some amino acids and reducing sugars in the chicken soup to generate the Strecker degradation aldehyde phenylacetaldehyde. Long-time re-heating led to an obvious increase in phenylacetaldehyde generation though accumulation of lipid oxidation products in the soup. Biplots results showed that re-heating had a significant effect on the overall flavor of the soup. The water bath re-heating and the control treatments had higher similarity in the kinds and contents of volatile flavor compounds, and 85 ℃ water bath re-heating to (65 ± 5)℃ exhibited the most similar overall flavor and key volatiles contents to those of the control group, suggesting that lower heat transfer rate and re-heating core temperature could maintain the flavor of frozen prepared stewed chicken soup during the re-heating process.