Unveiling improval changes in fried chicken flavor by glucose-curing treatment based on molecular sensory science
Journal of Food Composition and Analysis(2023)
摘要
To gain insight into the improved flavor changes, the volatile flavor composition of fried chicken with glucose curing (500 mg/100 g meat) (FCWG), exhibiting the strongest meaty and roasted aromas, and that without curing (FCWOG) were comparatively analyzed. Solvent-assisted flavor evaporation combined with gas chromatography–mass spectrometry (GC–MS) and aroma extract dilution analysis by gas chromatography–olfactometry (GC–O), accurate quantitation, and odor-activity values (OAVs) calculation were performed. Both GC–MS or GC–O results revealed that levels of most aroma compounds were increased by the glucose-curing treatment. GC–MS results suggested that the glucose-curing treatment caused increased formation of the flavors via the Maillard reaction and lipid degradation, while the lipid degradation pathway was modified. In addition, GC–O results indicated a higher increase in the formation of the aroma compounds via the Maillard reaction by the glucose-curing treatment. Furthermore, quantitation and odor active values (OAVs) calculation showed glucose-curing had increased formation of the key odorants (OAV ≥ 1) (e.g., bis(2-methyl-3-furyl)disulfide, 2-acetylthiophene, 2-acetylthiazole, (E,E)− 2,4-decadienal, and methional), of which 2-acetylthiophene, bis(2-methyl-3-furyl)disulfide, and (E,E)− 2,4-decadienal are vital in fried chicken flavor. The results can provide guidance for improving fried chicken flavor by marination.
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关键词
GC–MS,GC–O,OAV,PLS-DA,Glucose-curing,Flavor,Fried chicken
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