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Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala

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Food Science and Human Wellness 2023年第1期12卷 57-68页

作者： Rani Andaleeb Danni Zhang Shui Jiang Yin Zhang Yuan Liu Department of Food Science&Technology School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240China Key Laboratory of Meat Processing of Sichuan Chengdu UniversityChengdu 610106China

Sanhuang chicken is a popular native breed in China and well-known for delicious *** could enhance the chicken meat flavour and work well in *** 5-spice blend(CS)and garam masala(GM)are routinely using spices in China and Pakistan,*** flavour profiles of Sanhuang chicken breast(CB)and its blends with CS and GM were obtained by electronic nose(E-nose),solid-phase microextraction gas chromatography-mass spectrometry(SPME GC-MS)and GC-ion mobility spectrometry(GC-IMS).Principal component analysis(PCA)efficiently discriminated the aroma profiles of three chicken *** GC-chromatographs revealed the significant aroma alterations of chicken breast meat after marination with *** were the major contributors of chicken aroma,while most of the aromatic hydrocarbons were generated by *** all chicken key-compounds produced by oxidation reaction were either reduced or eliminated by marination,showing the antioxidation capacity of spices leading to meat ***-IMS is not only a rapid and comprehensive detection method,but also proved to be more sensitive than *** substantial role of both traditional spices in enhancing flavour quality of chicken meat,and their exposure as functional ingredients in Chinese and Pakistan cuisines could lead to the cross-cultural meat trade opportunities.

关键词： Chicken breast Chinese 5-spice blend garam masala Volatile compounds Qualitative techniques Multivariant analysis

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