以5种不同水解度的鸡骨架水解液为基料，通过美拉德反应制备鸡肉香精。利用感官评价以及电子鼻技术对不同水解度鸡肉香精的风味属性进行评价，并用气相色谱质谱仪（GC-MS）技术分析检测其风味物质。采用主成分分析（PCA）区分不同水解度鸡肉香精，通过偏最小二乘法（PLSR）将感官属性与GC-MS检测得到的风味物质进行相关性分析。感官评定结果表明5种不同水解度鸡肉香精的鸡肉味、脂肪香、大蒜味、辛辣味、酱香味、协调性，整体风味具有显著差异；电子鼻结合PCA分析不同水解度鸡肉香精达到99%的区分度, 可以很好的区分辨别不同水解度鸡肉香精；GC-MS分析检测不同水解度鸡肉香精得到82种风味物质，主要包括醛类(17)，酮类(7)，含氮含硫化合物(12)，烯类(15)，醇类(19)，酯类(2)以及酸类(10)。PLSR分析得到36种风味物质与感官属性相关性较好。实验说明电子鼻，GC-MS结合多元统计分析方法是一项有效的识别不同水解度鸡肉香精的工具。

Chicken flavorings were prepared by the Maillard reaction using chicken skeleton hydrolysates that were hydrolyzed to different degrees as raw materials. The chicken flavorings with different degree of hydrolysis were used to investigate the aroma attributes using sensory evaluation and an electronic nose. The volatile compounds were identified by gas chromatography-mass spectrometry (GC-MS). Principal component analysis (PCA) was used to differentiate the chicken flavorings. The correlation between the sensory attributes and the volatile compounds was analyzed using partial least square regression (PLSR). The sensory evaluation indicated significant differences between the different chicken flavorings in the aroma properties of chicken, fat, spicy, garlic, onion, soy sauce, harmony, and overall flavor. The results of the electronic nose in combination with PCA explained 99 % of the variance, which showed that the electronic nose had the ability to differentiate chicken flavorings with different degrees of hydrolysis. A total of 82 volatile compounds including aldehydes (17), ketones (7), nitrogen- and sulfur-containing compounds (12), alkenes (15), alcohols (19), esters (2), and acids (10) were identified using GC-MS. Thirty-six volatile compounds showed good correlation with six sensory attributes according to the PLSR models. The results demonstrate that the electronic nose and GC-MS combined with multivariate statistical analysis were effective identification tools for the discrimination of chicken flavorings with different degrees of hydrolysis.

校企合作项目（J2013-39）