14种市售麻椒鸡的品质及风味分析

刘聪; 刘欣; 王鹏; 徐幸莲; 王寅; 李建超

doi:10.13386/j.issn1002-0306.2024020119

14种市售麻椒鸡的品质及风味分析

Quality and Flavor Analysis of 14 Kinds of Commercially Available Hemp Pepper Chicken

摘要

摘要: 为明确麻椒鸡产品的品质特性及风味特征，本研究以14种不同品牌的市售麻椒鸡（以A~N字母表示）作为研究对象，测定了其色泽、质构、剪切力、电子鼻、挥发性风味物质和电子舌，并结合感官评价进一步探究感官评价指标与仪器分析指标之间的相关性。结果表明：14种麻椒鸡鸡胸的硬度范围为1742.81~4587.54 g，剪切力范围为14.41~35.07 N；鸡腿的硬度范围为797.09~3389.61 g，剪切力范围为7.70~26.34 N。电子鼻评价结果显示，14种麻椒鸡的主要挥发性气味成分为氮氧化合物、无机硫化物、有机硫化物和短链烷烃。气相色谱-离子迁移谱（GC-IMS）显示，麻椒鸡风味的形成是鸡肉本身带有的香气和香辛料赋予香气整体协调的结果，14种麻椒鸡中共鉴定出77种挥发性化合物，结合正交偏最小二乘判别分析（OPLS-DA）发现，丁醛、芳樟醇、α-蒎烯、丙烯酸乙酯、α-松油醇、2-庚酮、1-辛烯-3-醇等26种物质为麻椒鸡产品的特征风味物质。电子舌评价结果显示，鲜味和咸味对麻椒鸡的滋味贡献较突出。相关性分析结果表明，感官评价中的总体喜爱度与丁醛、芳樟醇、α-蒎烯、丙烯酸乙酯、α-松油醇、2-庚酮、1-辛烯-3-醇、W5S、W1W、W2W、W1S、咸味、L^*和b^*值等指标呈现极显著正相关（P<0.01）。本研究可以为麻椒鸡产品风味品质的研究与调控、原辅料的选择、麻椒鸡产品工业化水平的提升提供参考。

Abstract: To clarify the quality characteristics and flavor characteristics of hemp pepper chicken products, 14 different kinds of commercially available hemp pepper chicken (represented by the letters A~N) were used as the research objects, and their color, texture, shear force, electronic nose, volatile flavor substances and electronic tongue were determined. Meanwhile, the correlation between the sensory evaluation indexes and the instrumental analysis indexes was further explored in conjunction with the sensory evaluation. The results showed that the hardness of 14 kinds of hemp pepper chicken breast ranged from 1742.81 to 4587.54 g, and the shear force ranged from 14.41 to 35.07 N. The hardness of the chicken thighs ranged from 797.09 to 3389.61 g, and the shear force ranged from 7.70 to 26.34 N. The electronic nose evaluation's findings indicated that the nitrogen oxides, inorganic sulfides, organic sulfides, and short-chain alkanes were the main volatile odor constituents of the 14 kinds of hemp pepper chicken. The results of gas chromatography-ion mobility spectrometry (GC-IMS) showed that overall coordination of the aroma of the chicken itself and spices contributed to the formation of the flavor of hemp pepper chicken. Seventy-seven volatile compounds were identified in 14 kinds of hemp pepper chicken. Combined with orthogonal partial least squares discriminant analysis (OPLS-DA), it was found that 26 substances such as butanal, linalool, alpha-pinene, ethyl acrylate, alpha-terpineol, 2-heptanone, 1-octen-3-ol were the characteristic flavor substances of hemp pepper chicken products. The freshness and saltiness were the main factors influencing the taste of hemp pepper chicken. The correlation analysis results revealed that the overall liking index in the sensory evaluation showed a highly significant positive correlation with butanal, linalool, alpha-pinene, ethyl acrylate, alpha-terpineol, 2-heptanone, 1-octen-3-ol, W5S, W1W, W2W, W1S, saltiness, L^* and b^* response values (P<0.01). This study can serve as a reference for the research and regulation of the flavor quality of hemp pepper chicken products, the selection of raw and auxiliary materials, and the improvement of the industrialization level of hemp pepper chicken products.