Study On The Effect Of Cinnamon On Flavor Formation Of Stewed Chicken

With the development of society, the industrialization and the modernization of soysauce stewed meat products is imperative. How to maintain original and unique flavoris always the emphasis and difficulty of soy sauce stewed meat products in theindustrial production. This study took chicken and cinnamon as the research object,the former that is one of the most common raw meat and the latter that is one of themost common spices in the processing of soy sauce stewed meat products. In thisstudy, electronic nose and HS-SPME-GC-MS were used to detect the stewed chickenand chicken broth samples with different forms of cinnamon, different addition levelsof cinnamon and different duration and degree of heating. The aim was to investigatethe effect of cinnamon on flavor formation of stewed chicken and chicken broth, andto provide theoretical basis for application of spices and duration and degree ofheating in the industrialized production of traditional stewed meat.This paper mainly included three parts: the first part focused on the effect ofcinnamon form on volatile flavor of stewed chicken and chicken broth; the secondpart studied on the effect of cinnamon addition on volatile flavor of stewed chickenand chicken broth; the last part investigated the effect of duration and degree ofheating on volatile flavor of stewed chicken and chicken broth. The main results weresummarized as follows:1. In terms of number and relative content of volatile flavor compounds, there waslittle difference between cinnamon pieces group and cinnamon powders group ofstewed chicken and chicken broth.The number of was the same (i.e.62) and the relative contents of volatile flavorcompounds were similar in stewed chicken samples with cinnamon pieces andcinnamon powders. Compared with control group,8new volatile flavor compounds(hydrocinnamaldehyde,cinnamaldehyde,4-methoxycinnamic aldehyde,geranylacetone,muurolene, calamenene, azunol and coumarin) were found in stewed chicken sampleswith cinnamon. The number of volatile flavor compounds of stewed chicken broth samples(i.e.69) with cinnamon pieces was more than that of cinnamon powdersgroup(i.e.66). Compared with control group,17new volatile flavor compounds(hydrocinnamaldehyde, cinnamaldehyde, borneol, cinnamyl alcohol, geranylacetone,cinnamyl acetate, coumarin, caryophyllene, muurolene, calamenene, etc) were foundin stewed chicken broth samples with cinnamon.2. With the cinnamon addition(0%,0.05%,0.1%,0.2%,0.3%) increased, the numberof volatile flavor compounds of stewed chicken and chicken broth samples increasedgradually.With the increase of cinnamon addition,54,60,62,65and80volatile flavorcompounds were identified in stewed chicken samples, respectively.40new flavorcompounds (cinnamaldehyde, cineole, geranylacetone, coumarin, p-cymene,caryophyllene, etc) were found in stewed chicken samples with cinnamon incomparison with the control group, among which terpenes in0.3%group wereincreased significantly. While in stewed chicken broth samples, there were52,68,68,75and73volatile flavor compounds respectively with the increase of cinnamonaddition. Compared with the control group, there were17newly-found volatile flavorcompounds (hydrocinnamaldehyde, cinnamaldehyde, borneol, cinnamyl alcohol,geranylacetone, cinnamyl acetate, coumarin, caryophyllene, muurolene, calamenene,etc) in stewed chicken broth samples with cinnamon. Besides,9new volatile flavorcompounds (linalool, α-terpineol, camphene, α-humulene, etc) were found in stewedchicken broth samples when the addition of cinnamon was no less than0.2%.3. Only in the strong-fire system, with strong fire cooking time prolonged (that were10min,20min and30min, respectively), the number of volatile flavor compounds ofstewed chicken and chicken broth samples with cinnamon gradually increased.With strong fire cooking time prolonged,43,47and51volatile flavor compoundswere identified successively in stewed chicken samples with cinnamon.9new volatileflavor compounds((E)-cinnamaldehyde,4-methoxycinnamic aldehyde, coumarin,1-penten-3-ol,5-methyl-2-thiophenecarbox aldehyde, etc) were found in stewedchicken samples when strong fire cooking time was over10min.With strong firecooking time prolonged,64,67and71volatile flavor compounds were identifiedsuccessively in stewed chicken broth samples with cinnamon.7new volatile flavorcompounds(acetoin, butyl propionate, benzo[B]thiophene, thieno[3,2-B]thiophene, etc)were found in stewed chicken broth samples when strong fire cooking time was morethan10min. 4. Only in the mild fire system, with mild fire cooking time prolonged (that were60min,90min and120min, respectively), the number of volatile flavor compounds ofstewed chicken and chicken broth samples with cinnamon kept steady.With mild fire cooking time prolonged, the sorts of volatile flavor compounds werethe same(i.e.61) and the relative contents were similar in stewed chicken sampleswith cinnamon. With mild fire cooking time prolonged,78,79and79volatile flavorcompounds were identified successively in stewed chicken broth samples withcinnamon. Only one volatile flavor compound (butyl propionate) was newly-added instewed chicken broth samples when mild fire cooking time was more than60min,other sorts of volatile flavor compounds kept all the same.5. When cooked at mild fire condition for60min, with strong fire cooking timeprolonged (that were5min,10min and15min, respectively), the number of volatileflavor compounds of stewed chicken and chicken broth samples with cinnamongradually increased.With strong fire cooking time prolonged,66,66and76volatile flavor compoundswere identified successively in stewed chicken samples with cinnamon. When strongfire cooking time was more than10min, the newly-added volatile flavor compoundsmainly included alcohols, acids and hydrocarbons in stewed chicken samples withcinnamon. With strong fire cooking time prolonged,70,73and84volatile flavorcompounds were identified successively in stewed chicken broth samples withcinnamon. When strong fire cooking time was more than5min, the newly-addedvolatile flavor compounds contained all the compounds except hydrocarbons.6. When cooked at strong fire condition for10min, the number of volatile flavorcompounds of stewed chicken and chicken broth samples with cinnamon firstlyincreased then kept steady as the mild fire cooking time prolonged,which were30min,45min,60min,75min,90min and105min, respectively.When the mild fire cooking time was kept between30and75min, the number ofvolatile flavor compounds of stewed chicken with cinnamon increased from63to70.When mild fire cooking time was in range of75-105min, the number of volatile flavorcompounds of stewed chicken with cinnamon kept unchanged (i.e.70). With mild firecooking time prolonged, the number of volatile flavor compounds of stewed chickenbroth samples with cinnamon showed the tendency of growing and increased from72to87, among which the number of volatile flavor compounds in mild fire cookingtime90min and105min group were the same. 7. With strong fire or mild fire cooking time prolonged, the number of volatile flavorcompounds of stewed chicken and chicken broth samples with cinnamon basicallyshowed the tendency of growing. The newly-added volatile flavor compounds instewed chicken and chicken broth samples with cinnamon were mainly contributed bythe addition of cinnamon. Generally, the number of volatile flavor compounds ofstewed chicken broth samples was more than the corresponding chicken samples.8. The principal component analysis (PCA) of stewed chicken and chicken brothsamples with cinnamon using electronic nose was conducted. The electronic nosesignals of different samples showed a strong cluster property. All the cumulativecontribution rate of the two principal components exceeded90%. Basically, the resultsrepresented changes of volatile flavour compounds in different samples.