新疆大盘鸡炒制过程中香气形成与品质的关联性分析

以新疆大盘鸡为研究对象，分析炒制过程中色泽、嫩度、水分含量3 个品质指标变化与香气成分变化的相关性。结果表明：新疆大盘鸡亮度值（L*）、白度（W）和嫩度随炒制时间的延长先增加后减少，水分含量和红度值（a*）则呈相反变化趋势；采用气相色谱-质谱法测定炒制过程挥发性风味化合物，检出45 种化合物随着炒制时间的延长而变化，其中醇类、醛类、酮类和酯类含量与水分含量和嫩度变化相关性较大，与水分含量呈正相关，与嫩度呈负相关；1-辛烯-3-醇、正辛醇、松油烯含量与L*、W呈正相关，十六烷、乙酸桃金娘烯酯、甲氧基苯基肟含量与L*、W呈显著负相关，与a*呈负相关。可以通过在线检测色泽、嫩度及水分含量变化预测新疆大盘鸡香气成分种类及含量变化。

Correlation Analysis between Aroma Formation and Quality of Xinjiang Big Plate Chicken during Cooking

In this paper, we investigated the correlation between changes in three quality indices: color, tenderness and moisture content and aroma components in Xinjiang Big Plate Chicken during cooking. The results showed that brightness value (L*), whiteness value (W), and tenderness increased and then decreased with cooking time, while the opposite was true for moisture content and redness value (a*). A total of 45 volatile flavor substances were detected and their contents changed during the cooking process. The contents of alcohols, aldehydes, ketones and esters were greatly positively correlated with water content, and greatly negatively correlated with tenderness. The contents of 1-octen-3-ol, n-octanol and terpinene were significantly positively correlated with L* and W. The contents of cetane, myrtle acetate and methoxyphenyloxime were significantly positively correlated with L* and W, and negatively correlated with a*. Hence, changes in the types and contents of aroma components in Xinjiang Big Plate Chicken could be predicted by online detection of color, tenderness and moisture content.