DU Chao, QI Jun, CAI Ying-xuan, ZHANG Hao, ZHANG Qing-yong, LIU Deng-yong. Fingerprint Analysis of Volatile Compounds in Stewed Chicken Broth[J]. Science and Technology of Food Industry, 2020, 41(21): 246-252. DOI: 10.13386/j.issn1002-0306.2020020003
Citation:
DU Chao, QI Jun, CAI Ying-xuan, ZHANG Hao, ZHANG Qing-yong, LIU Deng-yong. Fingerprint Analysis of Volatile Compounds in Stewed Chicken Broth[J]. Science and Technology of Food Industry, 2020, 41(21): 246-252. DOI: 10.13386/j.issn1002-0306.2020020003
DU Chao, QI Jun, CAI Ying-xuan, ZHANG Hao, ZHANG Qing-yong, LIU Deng-yong. Fingerprint Analysis of Volatile Compounds in Stewed Chicken Broth[J]. Science and Technology of Food Industry, 2020, 41(21): 246-252. DOI: 10.13386/j.issn1002-0306.2020020003
Citation:
DU Chao, QI Jun, CAI Ying-xuan, ZHANG Hao, ZHANG Qing-yong, LIU Deng-yong. Fingerprint Analysis of Volatile Compounds in Stewed Chicken Broth[J]. Science and Technology of Food Industry, 2020, 41(21): 246-252. DOI: 10.13386/j.issn1002-0306.2020020003
1. National and Iocal Joint Engineering Research Center for Fresh Agricultural Products Storage, Processing and Safety Control Technology, School of Food Science and Engineering, Bohai University, Jinzhou 121013, China;
2. School of Tea and Food Science snd Technology, Anhui Agricultural University, Hefei 230036, China;
3. School of Chemistry and Chemical Engineering, Bohai University, Jinzhou 121013, China;
Objective:in this paper,gas chromatography-ion mobility spectroscopy(GC-IMS)was used to analyze the concentration and type changes of volatile compounds in chicken broth with different stewing times. Method:168 chickens were stewed for 20 times. The chicken broth samples of the 1st,3rd,5th,7th,10th,15th and 20th strewing times were determined by GC-IMS. Results:After stewing for five times,the main flavor substances in the soup were aldehydes and alcohols,and the volatile compounds of aldehydes,ketones and alcohols increased slightly. With the increase of stewing times,the types of alcohols,hydrocarbons,nitrogen compounds and ketones increased greatly,and the contents of alcohols and ketones were higher. In general,after 15 times of stewing,the flavor substances remained stable. Conclusion:GC-IMS can be used for visual characterization of volatile compounds. This study have the theoretical guidance and practical application value for revealing the flavor formation of chicken broth.
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