Journal of Nuclear Agricultural Sciences ›› 2020, Vol. 34 ›› Issue (6): 1248-1256.DOI: 10.11869/j.issn.100-8551.2020.06.1248

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Effect of Salt on the Volatile Flavor Compounds of Chicken Soup

YANG Yucai1, 2, WANG Guiying1, 2, GU Dahai1, 2, XU Zhiqiang1, 2, FAN Jiangping1, 2, PU Yuehong1, 2, LIAO Guozhou2, *, GE Changrong2, *   

  1. 1 College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201;
    2 Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, Yunnan 650201
  • Received:2018-12-18 Revised:2019-02-24 Online:2020-06-10 Published:2020-04-19

食盐对鸡汤挥发性风味物质的影响

杨育才1, 2, 王桂瑛1, 2, 谷大海1, 2, 徐志强1, 2, 范江平1, 2, 普岳红1, 2, 廖国周2, *, 葛长荣2, *   

  1. 1 云南农业大学食品科学技术学院,云南 昆明 650201;
    2 云南农业大学云南省畜产品加工工程技术研究中心,云南 昆明 650201
  • 通讯作者: 廖国周,男,副教授,主要从事研究方向为畜产品加工与质量控制研究。E-mail:liaoguozhou@ynau.edu.cn;
    葛长荣,男,教授,主要从事食品安全与质量控制研究。E-mail:gcrzal@126.com。同为通讯作者
  • 作者简介:杨育才,男,主要从事肉品加工与质量控制研究。E-mail:yangyucaicomeon@163.com
  • 基金资助:

    云南省科技计划项目重大科技专项(2016ZA008),云南省科技计划项目国际科技合作专项(2018IA101)

Abstract:

In order to investigate the in?uence of salt on the quality of chicken soup and volatile flavor substances, the hybrid F1 of Wuding chicken and Digao chicken was used as the research object. The chicken soup was stewed with material-water a ratio of 1:3 for 2 h. Headspace solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to detect the effects of different salt additions on volatile flavors in chicken soup. The results showed that the flavor component of chicken soup increased with the increase of salt addition. Among them, the volatile flavor substances with relative high content in chicken soup were mainly aldehydes and alcohols. The aldehydes were mainly heptaldehyde, hexanal, trans-2-furaldehyde, furfural, 2-heptenal, N-octanal, trans-2-nonenal and alcohols were mainly n-octanol and heptanol. The results of sensory evaluation showed that when the amount of salt addition was 2.0%, the sensory score of chicken soup was the highest, and the composition of volatile flavor substances was rich. Therefore, when the ratio of material to water was 1:3, stewed for 2 h, and the amount of salt addition was 2.0%, the quality and consumption of chicken soup was the best. The results would provide research methods and scientific basis for the research and quality of volatile components of chicken soup products.

Key words: salt addition, headspace solid phase microextraction, gas chromatography-mass spectrometry, flavor

摘要:

为探究食盐对鸡汤品质和挥发性风味物质的影响,以武定鸡与狄高鸡杂交系F1为研究对象,采用料水比1:3、炖煮时间2 h进行炖煮鸡汤,通过顶空固相微萃取(SPME)和气相色谱-质谱联用(GC-MS)方法检测不同食盐添加量对鸡汤中挥发性风味物质的影响。结果表明,随着食盐添加量的增加,鸡汤风味成分增多,其中,鸡汤中含量较高的挥发性风味物质主要为醛类物质和醇类物质,醛类物质主要为己醛、庚醛、壬醛、2-庚烯醛、正辛醛、反式-2-辛烯酸等,醇类物质主要为正辛醇和庚醇。感官评价结果显示,当食盐添加量为2%时,鸡汤感官评分最高,且挥发性风味物质组成较为丰富。因此,当料水比1:3,炖煮2 h,食盐添加量为2%时,鸡汤的品质和食用最佳。本研究结果为探究食盐对鸡汤产品的挥发性成分提供了研究方法和科学依据。

关键词: 食盐添加量, 顶空固相微萃取, 气相色谱-质谱, 风味