| Title: | Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS) |
| Author(s): | Yao W; Cai Y; Liu D; Chen Y; Li J; Zhang M; Chen N; Zhang H; |
| Address: | "National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Chemistry and Chemical Engineering, Bohai University, Jinzhou, China. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China. Electronic address: jz_dyliu@126.com. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Food Science and Technology, Bohai University, Jinzhou 121013, China. Shandong Hanon Scientific Instrument Co., Ltd., China" |
| DOI: | 10.1016/j.foodchem.2021.130989 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "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" |
| Keywords: | Animals Chickens Flavoring Agents Gas Chromatography-Mass Spectrometry Ion Mobility Spectrometry *Volatile Organic Compounds/analysis Braised chicken Flavor formation Hs-gc-ims Poultry product Processing line; |
| Notes: | "MedlineYao, Wensheng Cai, Yingxuan Liu, Dengyong Chen, Yu Li, Jianrong Zhang, Mingcheng Chen, Na Zhang, Hao eng England 2021/09/13 Food Chem. 2022 Feb 15; 370:130989. doi: 10.1016/j.foodchem.2021.130989. Epub 2021 Sep 1" |
