鸡肉及其酶解液挥发性风味成分的对比分析

为了研究酶解对鸡肉挥发性风味成分的影响,采用SPME法提取鸡肉及其酶解液中的挥发性风味成分,用气相色谱-质谱联用技术进行分离鉴定。结果显示:鸡肉酶解液共鉴定出63种挥发性风味成分,包括醛类19种、醇类7种、酸类2种、酮类6种、酯类2种、醚类2种、酚类3种、烃类8种、杂环化合物14种。水煮鸡肉的挥发性风味成分共19种,包括醛类11种、醇类3种、酮类1种、酯类1种、烃类2种、杂环化合物1种。两者共同鉴定出的物质有:己醛、辛醛、壬醛、(E)-2-辛烯醛、苯甲醛、苯乙醛、(E,E)-2,4-癸二烯醛、对甲氧基苯甲醛、1-辛烯-3-醇、右旋萜二烯。

Comparison of Volatile Compounds in Chicken and Enzymatic Hydrolysate

To study the effects of enzymatic hydrolysis of chicken volatile flavor components, volatile flavor components in chicken enzymatic hydrolysate and chicken soup were extracted by solid-phase micro extraction (SPME), and identified by gas chromatography-mass spectrometry (GC-MS). The results showed that: a total of 63 volatile flavor compounds were identified in chicken enzymatic hydrolysate, including 19 aldehydes, 7 alcohols, 2 acids, 6 ketones, 2 esters, 2 ethers, 3 phenols, 8 hydrocarbons, 14 heterocyclic compounds. And 19 volatile flavor compounds were identified in boiled chicken, including 11 aldehydes, 3 alcohols , 1 ketones, 1 esters, 2 hydrocarbons, 1 heterocyclic compounds. The common identified substances are hexanal, octanal, nonanal, (E)-2-octenal, benzaldehyde, benzeneacetaldehyde, (E,E)-2,4-decadienal, 4-methoxy-benzaldehyde, 1-octen-3-ol, D-limonene.