Study Of The Flavor Compounds And Processing Of Dezhou Braised Chicken

This research is aimed to study the flavor and processing on Dezhou Braised Chicken and provide a theory basis in improving the processing technology and realizing the industrial production of Dezhou Braised Chicken.The contants and results are as follows.Dezhou Braised Chicken's aroma compounds were extaraction by SDE and SPME,and the analysis conditions were optimized.The optimized conditions of SDE were methylene chloride as extraction solvent to ectracted 2 hours.The optimized conditions of SPME were 75 ?m CAR/PDM SPME fiber was exposed above 3 g sample for 45 min at 60?.The basic content of these four Dezhou Braised Chicken have significal differences.Total 17 free amino acids were detected from four Dezhou Braised Chicken,and the highest total free amino acids content was 541.91 mg·100g-1 in sample D.Through E-nose combined PCA,some differences on flavor were found among the four Dezhou Braised Chickens.Total 107 volatile flavor compounds were identified,include alkane(24 kinds),Aromatic hydrocarbon(16 kinds),alcohols(18 kinds),aldehyde(17 kinds),acids(4 kinds),ethers(5 kinds),esters(3 kinds).phenolic(3 kinds),ketones(5 kinds),heterocyclic(12 kinds).Through GC-O combined ROAV,1-octene-3-alcohol,Octanal,Nonanal,2-pentyl-furan,Eugenol,Hexanal,3,7-dimethyl-1,6-octadien-3-ol,Decanal,Heptanal,2-furanmethanol,Anethole were identified as the main flavor compounds of Dezhou Braised Chicken.The optimization process conditions were cooking 40 min.According to the homogeneous design,the quadratic polynomial stepwise regression analysis was used to analyze the results of sensory evaluation,then the optimal formula was got.New procession was used to product Dezhou Braised Chicken,it avoid cook in high temperature and long time.The product rate have a significant improvement,and sensory evaluation have no difference.