Preparation of Chicken Liver Flavoring and Analysis of Its Odor-Active Compounds
In order to prepare chicken liver flavoring(CLF),single factor experiments(SFEs)were designed and used for optimizing the process conditions for chicken liver enzymolysis at first.The relative optimal enzymolysis parameters obtained were 80 g chicken liver,the ratio of chicken liver to water of 1∶0.75,an enzyme mass of 0.3％chicken liver weight,an enzymolysis temperature of 50 ℃,and an enzymolysis time of 4 h.Then SFEs and orthogonal experiments were applied for optimizing further the formula of CLF,and the better CLF formula was obtained,which was composed of 4.50 g glucose,0.60 g D-xylose,0.33 g L-cysteine,0.19 g glycine,0.47 g L-alanine,2.63 g hydrolyzed vegetable protein powder,18.75 g enzymatic hydrolysate of chicken liver,2.5 g vitamin B1.Finally,in order to determine the odorants possibly contributing to the overall odor profile of CLF,the volatiles in chicken liver boiled in water and CLF were extracted by solvent extraction coupled with solvent-assisted flavor evaporation,and the isolates were analyzed by gas chromatography-mass spectrometry-olfactometry.Seven odor-active compounds(OACs)and 19 OACs were identified in chicken liver boiled and CLF,respectively.From the odor characteristics of identified OACs and odor activity value,it could be concluded that 2-methyl-3-furanthiol and thiazole compounds had great contribution to the odor of CLF.The results obtained in this study have some reference values for producing CLF and making full use of chicken liver.
万方数据
维普
