Journal
FOOD CHEMISTRY
Volume 370, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130989
Keywords
Keyword; HS-GC-IMS; Braised chicken; Flavor formation; Processing line; Poultry product
Funding
- National Key R&D Program of China [2017YFD0400106]
- LiaoNing Revitalization Talents Program [XLYC1807100]
- Natural Science Foundation of Liaoning Province [2019-MS-006]
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The study utilized HS-GC-IMS technique to identify key flavor chemicals and volatile substances formed during the processing of Dezhou braised chicken. Deep-frying stage produced multiple volatile substances, while stewing with herbs and spices was highlighted as an important stage in flavor impartation process.
In order to help the poultry industry to generate higher quality products, the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) technique was used to identify volatile substances formed during the processing of Dezhou braised chicken (DBC). A total of 37 volatile substances including aldehydes, alcohols, ketones, esters, terpenoids, furans and pyrazines were identified during DBC processing across seven sampling stages. The analyses identified 2-ethylhexanol as a key flavor chemical within the chicken carcasses, and found that ethyl acetate, 1-hexanol, 4-methyl-2-pentanone and 1-pentanol were mainly produced during the deep-frying stage of processing. Stewing with herbs and spices was found to be an important stage in the flavor impartation process. 2-Butanone, n-nonanal, heptanal and ethanol were positively related to processing stage 3, whereas processing stage 4 was characterized by ethyl propanoate, benzaldehyde, butyl acetate, 2-pentyl furan and 2-heptanone. The processing stages 5, 6 and 7 were not significantly different (P > 0.05) from each other.
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