The contents of basic components,molecular weight distribution of peptides,amino acid composition and volatile components of Totole cooking suit chicken and commercial chicken powder were compared.The flavor peptides were identified and synthesized,and the difference of flavor between Totole cooking suit chicken and commercial chicken powder was explored by sensory analysis.The results showed that compared with the market chicken powder,the flavor and quality of Totole cooking suit chicken were better,mainly reflected in the outstanding chicken soup taste and fresh and sweet taste.The sample was balanced in amino acid composition,with the highest small molecule flavoring peptides(88.8％)and rich in flavoring peptides and other flavoring peptides with good freshness increasing properties.The characteristic flavoring dipeptide EE(glutamate-glutamic acid)was only found in the sample of Totole cooking suit chicken.Compared with other chicken powder,the composition of volatile substances in the sample of Totole cooking suit chicken is reasonable,so the overall flavor is more harmonious.
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