Effect of Fatty Acids Profile with Thermal Oxidation of Chicken Fat on Characteristic Aroma of Chicken Flavors Assessed by Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis
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- Niu Yunwei
- School of Perfume and Aroma Technology, Shanghai Institute of Technology
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- Wu Minling
- School of Perfume and Aroma Technology, Shanghai Institute of Technology
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- Xiao Zuobing
- School of Perfume and Aroma Technology, Shanghai Institute of Technology Shanghai Research Institute of Fragrance and Flavor Industry
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- Chen Feng
- Department of Food, Nutrition and Packaging Sciences, Clemson University, SC 29634
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- Zhu Jiancai
- School of Perfume and Aroma Technology, Shanghai Institute of Technology
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- Zhu Guangyong
- School of Perfume and Aroma Technology, Shanghai Institute of Technology
抄録
The effect of fatty acids on the characteristic flavor obtained from the Maillard reaction is of particular interest today. Chicken fats were respectively heated at 7 temperatures with an interval increment of 20°C within 60–180°C, while non-heated chicken fat was as a control. Thirteen kinds of fatty acids were identified by gas chromatography-mass spectrometr. (GC-MS). These fatty acids were divided into 3 categories including 7 saturated fatty acids (SFA), 3 monounsaturated fatty acids (MUFA), and 3 polyunsaturated fatty acids (PUFA). Fifty-two kinds of aroma compounds were detected from lipid-Maillard reaction products (MRPs). Analysis of variance (ANOVA) statistical analysis indicated the significant difference (p < 0.001) in six sensory attributes (fatty, meaty, roasty, off-flavor, fresh and overall odor) of MRPs. Partial least square regression (PLSR) was used to detect positive correlation among fatty acids, volatile compounds and sensory attributes. The result showed that 100°C sample (S-100) was correlated with overall flavor and MUFA.
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 22 (2), 245-254, 2016
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001204458725248
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- NII論文ID
- 130005147060
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可