Study On The Flavor Formation In The Process Of Salt Baked Chicken

In order to explore the formation mechanism of salt baked chicken flavor precursors and main flavor substances,this paper measured the changes of flavor substances and flavor precursors in the marketing and processing of salt baked chicken,and analyzed the correlation of data with Correlation Calculator combined with Tbtools heat map software.The main conclusions were as follows:1.The HS-SPME-GC-MS method was used to detect and analyze the flavors of three kinds of salt baked chicken.The results showed that under the condition of 75μm CAR/PDMS extraction head,extraction temperature of 60℃,equilibrium time of 10 min,extraction time of 30 min,analysis time of 5min,the salt baked chicken flavored substance detection had a good effect,and a total of 104 volatile flavor substances were identified.Through screening by OAV method,19 kinds of "key flavor active substances"(OAV≥1)were obtained,of which octanal,nonanal,furfural,trans-2-nonenal,trans,trans-2,4-nonadienal,trans,trans-2,4-decadienal,1-octen-3-ol and ethyl cinnamate had significant contributions to the flavor of salt baked chicken(OAV≥10)and could be defined as "the main key flavor active substance ".2.The sensory evaluation,electronic nose and GC-MS were used to detect and analyze the flavor substances during the processing of salt baked chicken.Sensory evaluation and PCA principal component analysis showed that the overall flavor of salt baked chicken changed significantly during processing,and the raw meat showed a strong meaty smell.After pickling,it showed a strong salty flavor.With the baking time,the meat flavor,caramel flavor and fat flavor gradually become stronger while the meat smell gradually weakens.A total of 75 flavor substances were detected by GC-MS,including 17 kinds of aldehydes,7 kinds of alcohols,24 kinds of hydrocarbons,15 kinds of heterocyclics,4 kinds of acids,4 kinds of phenols,and 4 kinds of esters.During the processing,the flavor substance of salt baked chicken increased significantly,no matter the type or content.3.Using direct titration,GC-MS,and amino acid analyzer to analyze the changes of flavor precursors such as reducing sugar,fatty acid,and amino acid during the processing of salt baked chicken.The content of reducing sugar showed a steady downward trend throughout the processing.A total of 22 kinds of fatty acids were detected,mainly palmitic acid(C16:0),stearic acid(C18:0),palmitoleic acid(C16:1),oleic acid(C18:1n9c),linoleic acid(C18:2n6c),linolenic acid(C18:3n3),etc.A total of 16 kinds of amino acids were detected,among which Ala,Cys,Ile,Leu,Lys,and Arg as the main amino acids,accounting for more than 70% of the amino acid content;Asp,Thr,Ser,and Ala showed anoverall downward trend,and Ile,Leu,Tyr,Phe,His,and Arg showed an overall upward trend.4.Correlation Calculator software and Tbtools heat map software were used to analyze the correlation between flavor substances,amino acids and fatty acids in salt baked chicken.The results showed that among amino acids,Asp,Thr,Ser were negatively correlated with the main flavor substances;they were basically positively correlated with Glu,Cys,Met,Tyr,Ile,Leu,His,Gly,Lys,Phe,Arg and other amino acids.Among fatty acids,saturated fatty acids were mainly negatively correlated with main flavor substances.Among monounsaturated fatty acids,palmitoleic acid(C16:1)and elaidic acid(C18:1n9t)were positively correlated with main flavor substances,and the rest were mainly negatively correlated.Among polyunsaturated fatty acids,trans-linoleic acid(C18:2n6t),cis,cis,cis-8,11,14-eicostrienoic acid(C20:3n6),cis-5,8,11,14,17-eicosapentaenoic acid(C20:5n3)were negatively correlated with the main flavor substances,and the rest were positively correlated.