Effect of Different Spice Processing Treatments on the Volatile Flavor Components of Pot-stewed Goose Liver
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Abstract:
Ordinary goose liver is highly nutritious, but its comprehensive utilization rate is low. Therefore, to improve the utilization value and optimize the marination process of goose liver, three different methods were used to spice ordinary goose livers, and the effects on the flavor of the pot-stewed goose livers were studied. The results showed that the sensory scores of goose livers marinated with crushed spices for 30 min (FS) were similar to those obtained for goose livers that were marinated traditionally with uncrushed spices for 60 min (WF). The sensory scores of goose livers marinated with crushed and ball-milled spices (FS+QM) were slightly worse than those obtained for WF. A total of 57 volatile flavor components were detected in the three kinds of goose livers, with 40 in WF, 42 in FS, and 36 in FS+QM, and significant differences were observed for some of the volatile components in the three kinds of goose livers, with relatively high contents and the most significant changes observed for aldehydes, alcohols, and ethers. Aldehydes were the key substances affecting flavor. Principal component analysis further showed significant differences in the key flavor substances of goose livers marinated under the three different processing methods, and that the grain size of the spices affects the types and contents of the flavor substances in braised goose livers. The results of the study indicate that replacing the traditionally used whole spices saves marinating time, thus providing a theoretical basis for improved processing of ordinary goose livers.
