采用电子鼻和气相色谱-质谱联用技术（gas chromatography-mass spectrometry，GC-MS）研究八角茴香添加量（0、0.05%、0.10%、0.20%和0.30%）对卤鸡腿挥发性风味的影响。结果表明：电子鼻能将不同八角茴香添加量的卤鸡腿区分开。八角茴香添加量对卤鸡腿挥发性风味成分的影响主要是改变了鸡腿本身挥发性风味成分的相对含量，而对其种类基本没有影响。5组卤鸡腿样品中的挥发性风味成分主要是醛类、醇类、酮类和酯类物质。随着八角茴香添加量的增加，醛类和醇类物质的相对含量呈先上升后下降的变化，而酮类物质的相对含量持续上升。相比空白，卤鸡腿中新增加的挥发性风味成分来自八角茴香的直接引入，主要是萜烯类物质及其含氧衍生物，其相对含量和种类随着八角茴香添加量的增加而增加，且当八角茴香添加量为0.30%时新增加的物质种类最多。

The effects of different amounts of added star anise (0, 0.05%, 0.10%, 0.20% and 0.30%) on the volatile compounds of marinated chicken drumsticks were analyzed by an electronic nose and gas chromatography-mass spectrometry. The results showed that the electronic nose could distinguish between marinated chicken drumsticks with different amounts of star anise added. The main effect was that the relative contents of volatile compounds in the chicken drumsticks changed, while there were no changes in the types of volatile compounds. The volatile compounds in the five groups of marinated chicken drumstick samples mainly included aldehydes, alcohols, ketones, and esters. With increasing amount of added star anise, the relative content of aldehydes and alcohols decreased after the initial increase, while the relative content of ketones continuously increased. Compared with the control group，the presence of the newly presented volatile compounds, including terpenes and their oxygenated derivatives, of the marinated chicken drumsticks was mainly attributed to the addition of star anise, and the relative content and number of these compounds increased with the increasing amount of star anise. The highest number of new volatile compounds was found when the amount of added star anise reached 0.30%.

国家自然科学基金项目（NSFC 31271895）