Process Optimization of Microwave Zanthoxylum Bungeanum Chicken and Analysis of Its Volatile Flavor Compounds
In order to optimize the processing technology of microwave zanthoxylum bungeanum chicken,a ready-to-cook dish,on the basis of single factor test,the response surface test design of microwave zanthoxylum bungeanum chicken was carried out to determine the optimal processing technology with the sensory score as the index,and the volatile flavor compounds of microwave zanthoxylum bungeanum chicken were analyzed by gas chromatography-ion mobility spectrometry(GC-IMS).The results showed that when the amount of Zanthox-ylum bungeanum was 5.0g,the amount of water starch was 18.0g,the microwave heating time was 7.50min,the amount of chili powder was 5.0g,and the microwave power was 1000W,the microwave zanthoxylum bun-geanum chicken had the best color and aroma.A total of 31 volatile flavor compounds were identified by GC-IMS,among which terpenes and esters were the main contributors to the flavor of microwave zanthoxylum bun-geanum chicken.
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