加热灭酶对鸡骨酶解产物风味影响的研究

采用差别成对比较和评分法评价了灭酶前后鸡骨风味的变化，采用GC-MS联用仪鉴定了灭酶前后鸡骨风味成分的差异，分析研究了鸡骨酶解过程中加热灭酶对产物风味的影响．感观检验结果表明，加热灭酶有利于鸡骨酶解产物整体风味的改善，有助于消除不良风味，增强鸡脂风味和鸡肉风味．GC-MS分析结果表明，加热灭酶能增加酶解产物总体风味物质数量以及相对风味强度，产生新的风味物质，如二烯醛和含氮杂环物质；加热灭酶过程中，油脂氧化是造成酶解产物风味差异的主要原因，其次还可能与蛋白质和肽的降解产物与还原糖之间的Maillard反应有关．

EFFECT OF THERMAL INACTIVATION ON FLAVOR CHARACTERISTICS OF CHICKEN BONE HYDROLYSATES

The flavor characteristics change of chicken bone hydrolysates with and without thermal inactivation was evaluated by paired comparison test and nine-point hedonic scale and identified by GC-MS.Sensory evaluation results shown that thermal inactivation could significantly(p<0.05) improve the whole flavor characteristics of chicken bone hydrolysates,eliminating the "off-flavor" as well as increase the "chicken fatty aroma" and "meaty aroma".GC-MS analysis indicated that thermal inactivation could affect the compositions of volatile compounds and relative abundance of flavor of chicken bone hydrolysates,and produce new important volatile compounds,such as dienal and heterocyclic nitrogen-containing compounds.The most important reason causing the flavor differences was lipid oxidation,and the minor reason might be the Maillard reaction between amino compounds(such as intermediate compounds derived from degradation of protein and peptides) and sugar in chicken bone hydrolysate.