Analysis and Study of the Desirable Precursor of the Chicken Flavor Based on PLSR
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Abstract:
Chicken fat-a poultry by product from processing Xinjiang Taikun chicken – was used as the raw material in this experiment, and enzymatic hydrolysis and controlled thermal oxidation were adopted to prepare enzymatic hydrolyzed chicken fat samples (CFS), oxidized CFS, and three other CFSs using three different combinations of enzymatic hydrolysis and controlled thermal oxidation. The prepared CFSs were used as the precursors for the preparation of Maillard chicken flavors (MCFs). These MCFs were compared by descriptive sensory analysis (DSA), electronic nose (E-nose), and gas chromatography-mass spectrometry (GC-MS). The results demonstrated that the MCFs prepared from the CFSs obtained from different treatments showed significant differences in sensory attributes and flavor composition. The MCF prepared using an enzymatic hydrolysis-mild thermal oxidation method (substrate concentration: 50%, enzymatic activity: 200 U/g chicken fat, reaction time: two hours, oxidation time: two hours, oxidation temperature: 100 ℃, flow of air: 0.6 L/min) possessed a flavor very close to the natural chicken flavor. Finally, partial least squares regression (PLSR) was used to analyze the correlation between sensory attributes and volatile compounds of MCFs. The results revealed that octanal, (E,E)-2,4-decadienal, and allyl n-amyl carbinol, amongst others, were positively correlated with aroma intensity; the simulation degree was positively associated with 2-undecenal; meat flavor was also correlated to 2-undecenal, 4-ethylcyclohexanol, and nonanoic acid; barbecue flavor was correlated to benzaldehyde, geranyl acetone, and 2,4-di-tert-butylphenol.
