Preparation And Application Of Goose Flavor Through Thermal Oxidation Of Goose Oil And Maillard Reaction

Oil plays an important role in the expression of aroma components.Meat flavor is formed by some aroma precursors of fat oxidation and the interaction with Maillard reaction.Encompassing the effects of lipids on the formation of meat flavor,the goose oil was chosen in the processing condition of making precursor of meat flavor by lipid controlled oxidization.The volatile oxidation products of goose oil were analyzed by solid phase micro-extraction(SPME)combined with GC-MS.The roasted goose flavoring base was simulated by adding the moderate oxidized goose oil to the reaction system of meat thermal.GC-O analysis was performed to identify the aroma active compounds of simulated meat flavor and to determine the key aroma compounds that had a direct contribution to meat flavor.And it was added to stewed goose soup to enrich its meat flavor.The main research contents and results are as follows:1.The fatty acid compositions and differences in goose oil,lard,duck oil,chicken oil and butter was analyzed.The content of polyunsaturated fatty acid in goose oil and chicken oil was much larger than that of lard and butter.The highest content of oleic acid and linoleic acid in animal oil was goose oil,respectively 54% and 6.2%.Visibly the nutritional value of goose oil in this area was higher than that of other animal oil.The goose oil was chosen as the research object in preparation for the fat goose flavor based on oxidation experiments of precursor material control.With the peroxide value(P.V.),acid value(A.V.)and anisidine value(p-A.V.)as the control index of the oxidation state,the controlling process of fat oxidation was optimized by the single factor and orthogonal experiment.The optimum process conditions for the oxidation control of goose oil were determined.Under the reaction temperature of 110 ?,the air was injected into the goose oil through the bottom bubbling aeration method,and the reaction was performed in 1 h and a speed of 50 r/min.The parameters of the oxidation of goose oil obtained under the processing conditions were as following: the peroxide value was 27.974(mmol/kg),anisidine value were 15.136,the acid value was 1.762(mg KOH/g).2.With solid phase micro extraction method extracting volatile components in roasted Goose flavor and oxidation of goose oil,the factors and test parameters affecting the extraction efficiency were discussed and the extraction conditions was optimized to obtain the optimum extraction conditions by the feasibility analysis.Using three layer composite extraction head of CAR / PDMS,5 mL sample was packed in the headspace bottle of 15 mL extracting for 30 min and analyzing 3min after balance under 70 ? for 15 min.Under this condition,the volatile components of goose oil oxidation products were analyzed by GC-MS.3.By pre column derivatization HPLC there were 17 kinds of amino acids detected in goose and Hydrolyzed Vegetable Protein(HVP)including less content of histidine and cysteine.Aspartic acid,glutamic acid and proline content were higher in HVP.Total amino acid content of goose was low including higher content of glutamic acid and leucine.The flavor simulation system was established.Through the selection of the raw materials and optimization of reaction conditions,the optimum GC-MS reaction conditions and raw material formulation were obtained.The Maillard reaction temperature of thermal reaction of goose flavor was 120 ?,the time was 90 min,and the oil content was 1%.The corresponding recipe by sensory evaluation was goose oil of oxidation 3 g,L-cysteine 0.5 g,glucose 3 g,xylose 1.5 g,vitamin B11 g,HVP 10 g and 10 g water,in which reaction essence was obtained with obvious characteristics of goose flavor and smell.4.The flavor components of thermal reaction flavor volatile soup goose were analyzed.With GC-O technology the key aroma active compounds was further identified,which had important contribution to meat flavor.Key aroma components of Roasted Goose detected through SPME and USEM was: 3-hydroxybutanal,palmitic acid,two alcohol acetone,4-methyl-5-vinylthiazole,myristic acid,eugenol,vanillin,ethyl maltol,maltol,three caprin.There are 21 kinds of aroma active compounds in thermal reaction flavor and mixed goose flavor.There were the same 14 aroma active compounds detected by GC-O analysis,including 5 aldehydes,3 kinds of acids and 3 kinds of phenolic compounds.They were2-methyl-3-furanthiol,2,3,5-three methylpyrazine,trans-2,4-decadienal,3-methyl thiophene aldehyde,guaiacol,2-acetyl pyrrole,ethyl maltol,4-methyl-5-hydroxyethylthiazole,etc.These substances featured a significant contribution to the aroma of the meat.The suitable addition amount of the flavor in the stewed goose soup was 0.05%(mL)determined by sensory evaluation.Under this condition the soup tasted very delicious with rich broth.