Effects of Various Amounts of Star Anise (Illicium verum) on the Volatile Compounds in Marinated Chicken Drumsticks
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Abstract:
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%.
