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

DOI Web Site 被引用文献1件 参考文献25件
  • Niu Yunwei
    School of Perfume and Aroma Technology, Shanghai Institute of Technology
  • Wu Minling
    School of Perfume and Aroma Technology, Shanghai Institute of Technology
  • Xiao Zuobing
    School of Perfume and Aroma Technology, Shanghai Institute of Technology Shanghai Research Institute of Fragrance and Flavor Industry
  • Chen Feng
    Department of Food, Nutrition and Packaging Sciences, Clemson University, SC 29634
  • Zhu Jiancai
    School of Perfume and Aroma Technology, Shanghai Institute of Technology
  • 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.

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