不同发酵茶与香辛料对咸香鸡风味品质的影响

Study on the Effects of Different Fermented Teas and Spices on the Flavor Quality of Savory Chicken

摘要:

为探究未发酵茶（绿茶）、半发酵茶（铁观音）、全发酵茶（红茶）与香辛料对咸香鸡品质影响的差异性，结合感官分析、电子舌、电子鼻、气相色谱-质谱联用（GC-MS）、呈味氨基酸和游离脂肪酸指标分析，解析茶叶和香辛料对咸香鸡风味品质的改善效果。感官与电子舌检测显示茶叶及香辛料添加均显著提升咸香鸡风味品质；电子鼻检测显示香辛料组受W1W（硫化合物、萜烯类）和W5S（氮氧化合物）影响较大，其次为红茶组、铁观音组和绿茶组；GC-MS检测显示香辛料组主要风味物质有茴香脑、反式-肉桂醛、(+)柠檬烯、对烯丙基甲醚、α-蒎烯等烃类物质，与电子鼻检测结果一致；红茶组较其他茶叶组相比其种类和含量更丰富，包含醇类、醛类、酸类、酮类和其他类，达到了186.5、600.13、145.5、129.79和193.39 ng·g-1。结合呈味氨基酸和游离脂肪酸，红茶组的总氨基酸和总脂肪酸最高，达到25.10 g/100g和5293.55 mg/100g，但香辛料组的总游离氨基酸为24.23g/100g，总脂肪酸含量最小，仅为902.68 mg/100g；其次为绿茶组和铁观音组。综上，茶叶和香辛料添加可提升呈味物质含量及丰富挥发性风味物质改善咸香鸡品质，红茶组效果最优，其次为香辛料组，为咸香鸡风味优化及品质调控提供了理论依据。

Abstract:

To investigate the differential effects of unfermented tea (green tea), semi-fermented tea (Tieguanyin), fully fermented tea (black tea), and spices on the quality of savory chicken, sensory evaluation, electronic tongue, electronic nose, gas chromatography–mass spectrometry (GC–MS), taste-active amino acids, and free fatty acid analyses were conducted to elucidate the improvement effects of tea and spices on flavor quality. Sensory evaluation and electronic tongue results indicated that the addition of both tea and spices significantly enhanced the flavor quality of savory chicken. Electronic nose analysis revealed that the spice group was most influenced by W1W (sulfur compounds and terpenes) and W5S (nitrogen oxides), followed by the black tea, Tieguanyin, and green tea groups. GC–MS analysis revealed that the main volatile components in the spice group were hydrocarbons including anethole, trans-cinnamaldehyde, (+)-limonene, allyl methyl ether, and α-pinene, which were consistent with the electronic nose results. Compared with other tea groups, the black tea group possessed a greater variety and higher contents of alcohols, aldehydes, acids, ketones, and other compounds, reaching 186.5, 600.13, 145.5, 129.79, and 193.39 ng·g-1, respectively. In terms of taste-active amino acids and free fatty acids, the black tea group exhibited the highest total amino acid and total fatty acid contents, at 25.10 g/100 g and 5293.55 mg/100 g, respectively. In contrast, the spice group contained a total free amino acid content of 24.23 g/100 g but the lowest total fatty acid content (902.68 mg/100 g), followed by the green tea and Tieguanyin groups. In conclusion, the addition of tea and spices increased the content of taste-active substances and enriched the volatile flavor compounds, thereby enhancing the quality of savory chicken. Among the treatments, the black tea group demonstrated the most pronounced effect, followed by the spice group, providing a theoretical basis for flavor optimization and quality regulation of savory chicken.