美拉德反应
化学
风味
芳香
气味
固化(化学)
食品科学
二甲基二硫化物
脂质氧化
气相色谱-质谱法
甲硫醇
二硫键
气相色谱法
质谱法
色谱法
有机化学
硫黄
生物化学
高分子化学
抗氧化剂
作者
Ashbala Shakoor,Zhaoyang Pei,Sam Al‐Dalali,Xuan Wang,Jianchun Xie,Xuelian Yang
标识
DOI:10.1016/j.jfca.2023.105697
摘要
To gain insight into the improved flavor changes, the volatile flavor composition of fried chicken with glucose curing (500 mg/100 g meat) (FCWG), exhibiting the strongest meaty and roasted aromas, and that without curing (FCWOG) were comparatively analyzed. Solvent-assisted flavor evaporation combined with gas chromatography–mass spectrometry (GC–MS) and aroma extract dilution analysis by gas chromatography–olfactometry (GC–O), accurate quantitation, and odor-activity values (OAVs) calculation were performed. Both GC–MS or GC–O results revealed that levels of most aroma compounds were increased by the glucose-curing treatment. GC–MS results suggested that the glucose-curing treatment caused increased formation of the flavors via the Maillard reaction and lipid degradation, while the lipid degradation pathway was modified. In addition, GC–O results indicated a higher increase in the formation of the aroma compounds via the Maillard reaction by the glucose-curing treatment. Furthermore, quantitation and odor active values (OAVs) calculation showed glucose-curing had increased formation of the key odorants (OAV ≥ 1) (e.g., bis(2-methyl-3-furyl)disulfide, 2-acetylthiophene, 2-acetylthiazole, (E,E)− 2,4-decadienal, and methional), of which 2-acetylthiophene, bis(2-methyl-3-furyl)disulfide, and (E,E)− 2,4-decadienal are vital in fried chicken flavor. The results can provide guidance for improving fried chicken flavor by marination.
科研通智能强力驱动
Strongly Powered by AbleSci AI