杀菌和复热工艺对黄焖鸡挥发性风味物质的影响

为探究杀菌和复热工艺对黄焖鸡产品风味品质的影响，采用固相微萃取-气相色谱-质谱法对产品杀菌和复 热前后的挥发性风味物质进行分析，并比较产品中特征风味物质的变化情况。结果表明：杀菌和复热前后的黄焖 鸡产品中检出的挥发性风味物质主要包括醇类、醛类、酮类、酯类、酸类、烃类和杂环化合物，其中醛类化合物 是主要的挥发性风味物质，尤以己醛的含量最高；杀菌和复热工艺均可使产品本身的鸡肉风味有所增强，其中杀 菌后产品中烃类化合物和乳酸乙酯的含量显著降低，鸡肉产品的特征风味物质1-辛烯-3-醇和2-正戊基呋喃的含量显 著增加，复热后产品中由短链脂肪酸生成的酯含量显著降低，鸡肉产品的特征风味物质烯醛、二烯醛和6-甲基-5-庚 烯-2-酮的含量显著增加。

Effect of Pasteurization and Reheating on the Volatile Compounds of Braised Chicken Product

The objective of our present study was to evaluate the effect of pasteurization and reheating processing on the flavor properties of braised chicken. The changes of volatile compounds in braised chicken before and after pasteurization and reheating were analyzed using solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the volatile compounds in the braised chicken before and after pasteurization and re-heating mainly included aldehydes, ketones, alcohols, esters, acids, hydrocarbons and heterocyclics and aldehydes especially hexanal were the major volatiles. Both pasteurization and re-heating processing enhanced the chicken flavor of the product. After pasteurization, the contents of hydrocarbons and ethyl acetate reduced significantly, while the contents of 1-octen-3-ol and 2-pentylfuran, two characteristic volatiles of braised chicken, remarkably increased. On the other hand, after re-heating the content of esters containing short chain fatty acids obviously decreased, whereas the contents of the other characteristic volatiles olefine aldehyde, dienal and 6-methyl-5-hepten-2-one increased considerably.