【摘要】 以不同氧化温度(60~180℃)处理浓香鸡油,采用气相色谱-质谱联用技术(GC-MS)分析氧化鸡脂中的脂肪酸组成。将不同氧化温度处理的浓香鸡油进行鸡脂-美拉德反应,通过描述性感官评价及GC-MS分析其香气。结合主成分分析(PCA)得出温控氧化鸡脂对脂肪酸组成影响显著。当氧化温度100℃时,鸡脂-美拉德反应产物的风味较佳。更多还原

【Abstract】 Chicken fat was heated with different temperature(60-180 ℃) and Gas chromatography-mass spectrometry(GC-MS) was used to analysis the fatty acid profiles of oxidized chicken fat. Chicken fat-maillard reaction products were called chicken base, which were produced with different oxidized temperature of chicken fat. Descriptive sensory analysis,GC-MS and principle component analysis(PCA) were adopted for flavor analysis. The results showed that fatty acid profiles were influenced by oxidized temperature significantly and 100 ℃ was recommend for chicken fat oxidization and the chicken fat-maillard reaction products had savory flavor.更多还原