即热型预制黑椒鸡柳加工过程中挥发性风味演化研究

目的 探究即热型预制黑椒鸡柳在加工过程中挥发性风味的动态演化过程。方法 利用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)检测标准化加工条件下预制鸡柳在不同加工阶段样品中挥发性化合物的差异性变化。结果 GC-IMS定性结果表明: 在预制加工的4个关键环节样品中共检测出97种主要挥发性风味化合物。归一化处理结果表明预制鸡柳中主要香气贡献物质为醇类、酮类、醛类、酯类、烯类、酸类化合物, 其相对含量占总体挥发性风味化合物含量的85.62%, 且在加工的不同阶段其挥发性化合物有显著变化差异。结论 GC-IMS技术有效区分出了预制鸡柳在不同加工阶段挥发性风味物质的差异性, 全面揭示了挥发性风味物质的动态演化过程, 对即热型预制鸡柳加工中挥发性风味控制提供了理论依据。

Study on the mechanism of volatile flavor change during the processing of ready-to-hot pre-made black pepper chicken fillet

Objective To investigate the dynamic evolution of volatile flavor during the processing of instant pre-made black pepper chicken fillet. Methods Gas chromatography-ion mobility spectrometry (GC-IMS) was used to detect the differential changes in volatile compounds in pre-made chicken fillet samples at different processing stages under standardized processing conditions. Results The qualitative results of GC-IMS showed that a total of 97 main volatile flavor compounds were detected in the 4 key stages of pre processing samples. The normalization treatment results showed that the main aroma contributing substances in the pre-made chicken fillet were alcohols, ketones, aldehydes, esters, olefins, and acids, with a total flavor contribution rate of 85.62%. There were significant differences in volatile compounds during different stages of processing. Conclusion The GC-IMS technology effectively distinguishes the differences in volatile flavor compounds in prefabricated chicken fillet during different processing stages, comprehensively revealing the dynamic evolution process of volatile flavor compounds, and providing a theoretical basis for controlling volatile flavor in hot pre-made black pepper chicken fillet processing.