不同卤制方法对鸡腿肉中挥发性风味化合物的影响

以白羽肉鸡鸡腿为原料，研究白煮、定量卤制及传统老汤卤制3 种卤制方法对鸡腿肉挥发性风味化合物的
影响。采用固相微萃取-气相色谱-质谱及电子鼻分析技术对不同卤制方法制作的鸡腿肉挥发性风味化合物的成分进
行测定及分析，结合价值工程中功能指数的计算方法，对各风味化合物的呈味功能进行评定。结果表明，白煮鸡腿
肉中含有挥发性风味化合物31 种，传统汤卤鸡腿肉47 种，定量卤制鸡腿肉44 种；电子鼻分析结果显示，各鸡腿肉
中挥发性化合物的种类及含量差别较大。同时采用模糊数学法对各鸡腿肉感官评价结果进行分析，结果表明，定量
卤制法制作的鸡腿肉具有较明显的感官特性优势。

Effects of Different Marinating Methods on Volatile Flavor Compounds of Chicken Thigh

The effects of boiling, quantitative marinating and traditional marinating on volatile flavor compounds in
cooked white feather chicken thigh were studied. Solid phase micro-extraction combined with gas chromatography-mass
spectrometry and electronic nose was used to determine the contents of volatile flavor compounds from the cooked chicken
thighs prepared by boiling, quantitative marinating and traditional marinating, respectively. The function index from the
value engineering concept was used to evaluate the overall contributions of flavor substances. Thirty-one volatile compounds
were detected in boiled chicken thigh, 47 in traditional marinated chicken thigh and 44 in quantitative marinated chicken
thigh, respectively. Electronic nose detection results also showed that three different cooking methods produced different
volatile components in chicken thigh. Sensory evaluation was conducted by using fuzzy math method on cooked chicken
thighs prepared by different cooking methods. The results demonstrated that quantitative marinated method showed obvious
sensory advantages over the other two methods.