2025-4-7 8:42 Monday
Home > Archive>Volume 22, Issue 11, 2022 >343-354. DOI:10.16429/j.1009-7848.2022.11.036
PDF HTML XML Export Cite reminder
The Fingerprint Analysis of Violate Flavor Compounds in Fuliji-braised Chicken by Gas Chromatography-ion Mobility Spectroscopy
CSTR:
[cstr]
Author:
Affiliation:

(1.School of Food and Biological Engineering， Hefei University of Technology， Hefei 230009;2.Engineering Research Center of Bio-process， Ministry of Education， Hefei 230009)

  • Article
    • | |
  • Metrics
    • |
  • Reference
    • |
  • Related [20]
    • | | |
  • Comments
    Abstract:

    To explore the flavor characteristics of traditional Fuliji-braised chicken， five brands of Fuliji-braised chicken were selected and were used to determine the volatile compounds by gas chromatography ion mobility spectrometry (GC-IMS). Meanwhile， the fingerprint was established to analyze the content distribution of different volatile compounds. The results showed that 64 kinds of volatile compounds could be identified by GC-IMS， and among which， aldehydes， hydrocarbons， alcohols， ketones and esters exhibited more kinds， while ethers and heterocycles has less kinds. Cluster analysis revealed that there were differences among different brands of Fuliji-braised chicken. The fingerprint showed that the contents of volatile components in five brands were different， while some compounds with lower thresholds exhibited higher contents in all brands， mainly including hexanal， α-pinene， β-pinene， γ-terpinene， 1，8-cineole， linalool， terpinen-4-ol， ethyl acetate， anethol， 2-pentylfuran， which could be considered as the characteristic flavor compounds of Fuliji-braised chicken. To a certain extent， this work could provide theoretical basis and technical support for flavor identification， evaluation and control of Fuliji-braised chicken.

    Reference
    Cited by
Get Citation

Copy
Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:November 26,2021
  • Online: December 28,2022
Article QR Code
Copyright ：Journal of Chinese Institute of Food Science and Technology     京ICP备09084417号-4
Address ：9/F, No. 8 North 3rd Street, Fucheng Road, Haidian District, Beijing, China      Postal code ：100048
Telephone ：010-65223596 65265376      E-mail ：chinaspxb@vip.163.com
Supported by : Beijing E-Tiller Technology Development Co., Ltd.
Firefox, Chrome, IE10, IE11 are recommended. Other browsers are not recommended.