| Flavor is one of the most important sensory property of meat and meat Product. Howeve, Little reports on the volatile compounds or taste compounds of DAOKOU STYLE were Presented,especially no reports was on the effect of spice on flavor compounds of Chicken. DaoKou style is a traditional meat Product of china which has a large market for this Produet. Currently, only the Preservation of Daokou style was reported. Flavor is the most important sensory quality in DAOKOU STYLE, and the study of the effect of spice on flavor compounds of Chicken is very meaningful.This study includes three parts: effects of spice on flavor compounds of Chicken; effects of cooking times in soup on DAOKOU STYLE quality; effects of frying and cooking technique on DAOKOU STYLE quality.The contents and results are as follws.1,Total 56 compounds were identified in the cooking chicken, in which 4-ethynyl-4- methyl-1,5-hexadiene-3-ol, 2-cyclopropyl-1-butyne, 1-(4-methoxyphenyl)-1- methoxy propane, 4-(benzoyloxyl-2h-pyran- 3-one and 5,6-dihydro-2,4-dimethylbenz[f] isoquinoline were detected firstly in chicken and may be important to chicken flavor. Total 10 principal characteristic compounds were identified as follows: methanethiol, 1-Octen-3-ol, 2,4-decadienal, (E,Z)-, 2,4-decadienal,(E,E)-, hexanal, 2-nonena,(E)-, 2,4-nonadienal,(E,E)-, 2-decenal,(E)-, decanal, furan,2-pentyl.2,Compared with no spice chicken, there are 12 new compounds added in cloves, in which linalool, hexadecanoicacid, 3-methylhomoadamantane, Styralylacetate, linalylpropionate, Terpinylacetate, Eugenol acetate and eugenol may be concerned with cloves. Linalool, hexadecanoic acid, 3-methylhomoadamantane and Eugenolacetate are the compounds of cloves. Styralylacetate, linalylpropionate and terpinylacetate came from the reaction of alcohol in cloves and carboxylic acid in chicken flavor compounds. Linalool and eugenol have lower threshold ,which may be principal characteristic compounds in cloves group. Hexadecanoic acid has higher threshold, which may be Contribute little to the cloves group.3,Compared with no spice chicken, there are 7 new compounds added in cinnamon, in which 2-propenal,3-phenyl-, benzene propanal , o-Anisaldehyde, hexadecanal and terpinyl acetate may be concerned with cinnamon. Benzene propane and 2-propenal,3-phenyl- are the compounds of cinnamon . Terpinyl acetate come from the reaction of terpineol in cinnamon and carboxylic acid in chicken flavor compounds.4,Compared with no spice chicken, there are 6 new compounds added in amomum tsaoko, in which eucalyptol, o-Anisaldehyde , hexadecanoic acid, p-menthone, and terpinyl acetate may be concerned with amomum tsaoko. Eucalyptol e and hexadecanoic acid are the compounds of amomum tsaoko. Terpinyl acetate come from the reaction of terpineol in amomum tsaoko and carboxylic acid in chicken flavor compounds.5,Compared with no spice chicken, there are 4 new compounds added in citrus tangerina hort, in which eucalyptol and linalool may be concerned with amomum tsaoko. Eucalyptol and linalool are widely present in spices and are the compounds of citrus tangerina hort, which have lower threshold and may be principal characteristic compounds in citrus tangerina hort group. Dl-limonene is main flavor compound in volatile oil of citrus tangerina hort, which may be Significant contribution to chicken flavor.6,Compared with no spice chicken, there are 5 new compounds added in fructus amomi, in which hexadecanoic acid, linalyl propionate and terpinyl acetate may be concerned with fructus amomi. hexadecanoic acid is widely present in spices and also come from Fat oxidation in chicken. Linalyl propionate and terpinyl acetate come from the reaction of alcohol in fructus amomi and carboxylic acid in chicken flavor compounds.7,Compared with no spice chicken, there are 6 new compounds added in cardamon, in which eucalyptol, linalool, hexadecanoic acid and terpinyl acetate may be concerned with cardamon. Eucalyptol, linalool and hexadecanoic acid are the compounds of cardamon. Terpinyl acetate comes from the reaction of alcohol in cardamon and acetic acid in chicken flavor compounds.8,Compared with no spice chicken, there are 3 new compounds added in angelica ,including . linalool, hexadecanoic acid and terpinyl acetate. Linalool and hexade canoic acid are the compounds of cardamon. Terpinyl acetate comes from the reaction of alcohol in angelica and acetic acid in chicken flavor compounds.9,Compared with no spice chicken, there are 8 new compounds added in galangal, in which eucalyptol, linalool, alpha.-terpineol, hexadecanoic acid and terpinyl acetate may be concerned with galangal. The content of octanal increases distinctly, but the content of 2-Octenal, (E)-2-nonenal, (E,E)-2,4-nonadienal, hexadecanal, benzene,pentyl-, Ethylene diacetate and isobutyl phthalate decrease significantly. The reduction of some fat oxidation products may be some compounds having antioxidants in galangal and may also be caused by raw material.10,Compared with no spice chicken, there are 11 new compounds added in angelica ,including eucalyptol, linalool, alpha.-terpineol, benzenepropanal, 2-propenal, 3-phenyl-, hexadecanoic acid, 2-butanone, p-menthone, benzylacetone,. eugenol acetate, eugenol. Eucalyptol, linalool, alpha.-terpineol, benzenepropanal, 2-propenal,3-phenyl-, hexadecanoic acid and eugenol are the compounds of spice. Eugenol acetate comes from the reaction of alcohol in spice and acetic acid in chicken flavor compounds.11,Compared with no spice chicken, there are 19 new compounds added in DAOKOU STYLE group ,including 2-propenal,3-phenyl-, benzenepropanal , furfuryl alcohol, eucalyptol, linalool, alpha.-terpineol, 2-hydroxy-2-methylmalonic acid, hexadecanoic acid, 6-Methyl-1-octene, acetol, linalyl propionate, Terpinyl acetate, eugenol acetate, 2-methylpyrazin, 2-acetylthiazole, azulene, eugenol, disulfide,dimethyl-, 2,3-dihydro-3,5 -dihydroxy-6-methyl-4h-pyran-4-one. Benzenepropanal, 2-propenal,3-p henyl-, hexadecanoic acid, 2-butanone, p-menthone, benzylacetone,. 2-Propenal,3-phenyl-, benzenepropanal, eucalyptol, linalool, alpha.-terpineol and eugenol are the compounds of spice. Linalyl propionate, Terpinyl acetate and eugenol acetate come from the reaction of alcohol in spice and acid in chicken flavor compounds. 2-hydroxy-2-methylmalonic acid, 6-Methyl-1-octene, acetol, 2-methylpyrazin, 2-acetylthiazole, azulene, disulfide,dimethyl-, 2,3-dihydro-3,5-dihydroxy- 6-methyl-4h-pyran-4-one should be produced by high-tempera ture frying in chicken. Some flavor compounds have been identified to have Important contribution to DAOKOU STYLE flvor ,including eucalyptol, linalool, eugenol, disulfide,dimethyl- and 2-methylpyrazin. In addition, the peak area of alcohols and aldehydes increased significantly in DAOKOU STYLE and it may be some fatty acids in vegetable oil occurred fatty oxidation . Under high temperature frying, the reaction may be accelerated, therefore, the total peak area of flavor compounds in DAOKOU STYlE increase significantly.12,When cooking times between 1 to 6, sensory scores rised with the increasing in cooking times, and Significant differences existed in volatile flavor components of chicken; when the cooking times reach Up to 6 times or more, the sensory evaluation scores stable and chicken volatile components were similar.13,The results showed that when the frying temperature is 170 degrees centigrade, the frying time is 75 seconds , and cooking time is 80min ,color and appearance of flavor chicken legs are the best. In this condition, the nutrient contents are quite high. |
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