为探讨炖制方式与鸡汤品质之间的关系，以万能蒸烤箱为设备，分析不同的炖制模式下鸡汤的游离氨基酸含量和挥发性风味物质含量，采用电子鼻和电子舌分析不同炖制模式下鸡汤的气味和滋味差异性，采用主成分（PCA）、聚类分析和Pearson相关系数对鸡汤风味的差异性进行区分，确定出万能蒸烤箱的鸡汤炖制条件。结果表明，在此条件下炖制的鸡汤呈淡黄色、表面有小粒浮油、鸡汤鲜味明显，香味浓郁，口感醇厚，回味清甘。该条件的汤中游离氨基酸总含量达到117.97 mg/100 g；挥发性风味物质共39种，其中醛类15种，醇类9种、酯类8种，酮类3种，其他4种，比较六种炖制模式的样品，模式四（蒸烤模式，湿度100%；温度140 ℃烹制20 min后；100 ℃烹制60 min）下炖制的样品风味佳、总游离氨基酸含量相对较高、挥发性风味物质丰富且炖制时间相对较短，是一种成品风味佳且节能的炖制方式。

To explore the relationship between the stewing mode and chicken soup quality, the free amino acid and volatile flavor substance contents of chicken soup under different stewing modes were analyzed using a combi-steamer. Differences in the odor and taste of chicken soup under different stewing modes were analyzed using electronic nose and electronic tongue. The differences in the flavor of chicken soup were examined using principal component, cluster analysis, and Pearson correlation coefficients to determine the stewing conditions of chicken soup in the universal steam oven. The results showed that the chicken soup stewed under this condition was light yellow with small oil slick on the surface; the soup had an obvious fresh flavor, strong aroma, mellow taste, and clear sweet aftertaste. The total content of free amino acids in the soup reached 117.97 mg/100 g. There were 39 volatile flavor substances, including 15 aldehydes, 9 alcohols, 8 esters, 3 ketones and 4 others. Comparison of samples prepared using six stewing modes showed that those stewed in mode 4 (steaming mode, 100% humidity; after cooking at 140 ℃ for 20 min; after cooking at 100 ℃ for 60 min), which is an energy-saving stewing mode, had good flavor, relatively high total free amino acid content, rich volatile flavor substances, and relatively short stewing time, which imparts a good flavor to the finished product.

四川省哲学社会科学重点研究基地川菜发展研究中心（CC20Z13）