Effects of different bittern process on volatile flavor compounds of white goose thigh

The effects of quantitative bittern,traditional bittern and boiling on the quality and volatile flavor compounds in Sichuan white goose thigh were studied. The sensory quality scores of the quantitative bittern goose meat were higher than that of the traditional bittern and boiling goose meat. Texture analysis showed that the shearing force and water holding capacity of quantitative bittern and traditional bittern goose meat were highly improved than that of the boiling goose meat. The volatile flavor compounds for different spiced processes were determined by using solid phase micro-extraction combined with gas chromatography-mass spectrometry. Sixty-one volatile flavor compounds were detected in quantitative bittern goose thigh,56 in traditional bittern goose thigh and 30 in boiling goose thigh. The relative contents of hydrocarbons,alcohols,ketones,esters and ethers in quantitative bittern goose thigh were higher than that of traditional bittern and boiling goose thigh,but the relative contents of aldehydes in traditional bittern and boiling goose thigh were higher than that of quantitative bittern goose thigh. The results indicated that quantitative bittern kept the volatile flavor compounds of the spices better,and combined with the nature flavor of the goose itself,made the products taste more flavors. Compared to the traditional bittern and boiling process,the quantitative bittern process could improve the utilization of spices and the flavor of the products.