基于气相色谱-离子迁移谱与化学计量学分析卤煮与腌蒸方式对烤鸡背风味品质的影响OA

This study investigated the effects of four processing methods,namely new-brine steaming(NS),old-brine steaming(OS),new-brine boiling(NB),and old-brine boiling(OB)on the flavor quality of Zhucheng grilled chicken rack,a traditional meat product from Shandong.By integrating multiple analytical techniques including colorimetry,free amino acid analysis,gas chromatography-ion mobility spectrometry(GC-IMS),electronic nose,electronic tongue,and sensory evaluation,the formation mechanisms of flavor compounds under different processing conditions were thoroughly elucidated.The results demonstrated that the boiling methods(NB and OB)significantly enhanced the content of volatile compounds(such as ethyl acetate and 3-heptanone,etc.)and enriched umami amino acids,with glutamic acid reaching 196.22 mg/100 g in the NB group,which achieved the highest overall sensory score(7.257).In contrast,the steaming methods(NS and OS)resulted in poor flavor balance due to insufficient Maillard reaction and loss of certain amino acids.Although the OB samples accumulated higher levels of bitter amino acids(56.71 mg/100 g),which somewhat reduced taste acceptability,they exhibited higher retention of characteristic aroma compounds.This study provides a theoretical basis for optimizing the processing technology and flavor regulation of traditional grilled chicken rack,confirming that NB is the optimal method for enhancing the overall flavor quality.