Effects of Zanthoxylum bungeanum M. and Capsicum annuum L. oil on the formation of aroma characteristics of Jiao-ma chicken as evaluated by GC-MS and E-nose
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101226 |
Resumo: | Abstract Spices have long been used in many countries to enhance or modify the flavor of meat and meat products. In general, different cooking treatments of spices can produce significantly different flavor. Jiao-ma chicken (JMC), as a traditional and characteristic cuisine in China, is prepared by boiled chicken seasoned with its exquisite flavor sauce. The delicious flavor of its sauce has won great popularity, and fried chili pepper (Capsicum annuum L.) oil (CPO) and pricklyash peel (Zanthoxylum bungeanum M.) oil (PPO) are its essential ingredients. To investigate the effects of CPO and PPO on the formation of aroma characteristics of JMC, the volatiles of CPO and PPO with and without chicken soup (CS) were analyzed by SPME/GC-MS. A total of 69 and 64 volatiles were identified in semi-finished JMC sauce (CS, CPO, and PPO) and final JMC sauce, respectively. GC-MS results showed that the composition and proportions of volatiles were significantly changed. Adding CPO and PPO to the basic CS generated several terpenes, and caused significant decreases in alcohols, aldehydes, and ketones, resulting in an exquisite spicy flavor of JMC sauce. Combined with GC-O and principal component analysis (PCA) results, it was found that 23 volatiles positively involved in the aroma formation, and might be significantly contributed to the unique flavor of JMC sauces. |
id |
SBCTA-1_fc607f351e8ac4f77aee787e03d8fb55 |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612022000101226 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Effects of Zanthoxylum bungeanum M. and Capsicum annuum L. oil on the formation of aroma characteristics of Jiao-ma chicken as evaluated by GC-MS and E-nosechili pepperpricklyash peelJiao-ma chicken (JMC) saucevolatile profilesPrinciple component analysis (PCA)Abstract Spices have long been used in many countries to enhance or modify the flavor of meat and meat products. In general, different cooking treatments of spices can produce significantly different flavor. Jiao-ma chicken (JMC), as a traditional and characteristic cuisine in China, is prepared by boiled chicken seasoned with its exquisite flavor sauce. The delicious flavor of its sauce has won great popularity, and fried chili pepper (Capsicum annuum L.) oil (CPO) and pricklyash peel (Zanthoxylum bungeanum M.) oil (PPO) are its essential ingredients. To investigate the effects of CPO and PPO on the formation of aroma characteristics of JMC, the volatiles of CPO and PPO with and without chicken soup (CS) were analyzed by SPME/GC-MS. A total of 69 and 64 volatiles were identified in semi-finished JMC sauce (CS, CPO, and PPO) and final JMC sauce, respectively. GC-MS results showed that the composition and proportions of volatiles were significantly changed. Adding CPO and PPO to the basic CS generated several terpenes, and caused significant decreases in alcohols, aldehydes, and ketones, resulting in an exquisite spicy flavor of JMC sauce. Combined with GC-O and principal component analysis (PCA) results, it was found that 23 volatiles positively involved in the aroma formation, and might be significantly contributed to the unique flavor of JMC sauces.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101226Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.56022info:eu-repo/semantics/openAccessWANG,LixiaTAN,SiweiWANG,PengYAN,HaiyanTIAN,HongleiZHAN,Pingeng2022-07-04T00:00:00Zoai:scielo:S0101-20612022000101226Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-07-04T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effects of Zanthoxylum bungeanum M. and Capsicum annuum L. oil on the formation of aroma characteristics of Jiao-ma chicken as evaluated by GC-MS and E-nose |
title |
Effects of Zanthoxylum bungeanum M. and Capsicum annuum L. oil on the formation of aroma characteristics of Jiao-ma chicken as evaluated by GC-MS and E-nose |
spellingShingle |
Effects of Zanthoxylum bungeanum M. and Capsicum annuum L. oil on the formation of aroma characteristics of Jiao-ma chicken as evaluated by GC-MS and E-nose WANG,Lixia chili pepper pricklyash peel Jiao-ma chicken (JMC) sauce volatile profiles Principle component analysis (PCA) |
title_short |
Effects of Zanthoxylum bungeanum M. and Capsicum annuum L. oil on the formation of aroma characteristics of Jiao-ma chicken as evaluated by GC-MS and E-nose |
title_full |
Effects of Zanthoxylum bungeanum M. and Capsicum annuum L. oil on the formation of aroma characteristics of Jiao-ma chicken as evaluated by GC-MS and E-nose |
title_fullStr |
Effects of Zanthoxylum bungeanum M. and Capsicum annuum L. oil on the formation of aroma characteristics of Jiao-ma chicken as evaluated by GC-MS and E-nose |
title_full_unstemmed |
Effects of Zanthoxylum bungeanum M. and Capsicum annuum L. oil on the formation of aroma characteristics of Jiao-ma chicken as evaluated by GC-MS and E-nose |
title_sort |
Effects of Zanthoxylum bungeanum M. and Capsicum annuum L. oil on the formation of aroma characteristics of Jiao-ma chicken as evaluated by GC-MS and E-nose |
author |
WANG,Lixia |
author_facet |
WANG,Lixia TAN,Siwei WANG,Peng YAN,Haiyan TIAN,Honglei ZHAN,Ping |
author_role |
author |
author2 |
TAN,Siwei WANG,Peng YAN,Haiyan TIAN,Honglei ZHAN,Ping |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
WANG,Lixia TAN,Siwei WANG,Peng YAN,Haiyan TIAN,Honglei ZHAN,Ping |
dc.subject.por.fl_str_mv |
chili pepper pricklyash peel Jiao-ma chicken (JMC) sauce volatile profiles Principle component analysis (PCA) |
topic |
chili pepper pricklyash peel Jiao-ma chicken (JMC) sauce volatile profiles Principle component analysis (PCA) |
description |
Abstract Spices have long been used in many countries to enhance or modify the flavor of meat and meat products. In general, different cooking treatments of spices can produce significantly different flavor. Jiao-ma chicken (JMC), as a traditional and characteristic cuisine in China, is prepared by boiled chicken seasoned with its exquisite flavor sauce. The delicious flavor of its sauce has won great popularity, and fried chili pepper (Capsicum annuum L.) oil (CPO) and pricklyash peel (Zanthoxylum bungeanum M.) oil (PPO) are its essential ingredients. To investigate the effects of CPO and PPO on the formation of aroma characteristics of JMC, the volatiles of CPO and PPO with and without chicken soup (CS) were analyzed by SPME/GC-MS. A total of 69 and 64 volatiles were identified in semi-finished JMC sauce (CS, CPO, and PPO) and final JMC sauce, respectively. GC-MS results showed that the composition and proportions of volatiles were significantly changed. Adding CPO and PPO to the basic CS generated several terpenes, and caused significant decreases in alcohols, aldehydes, and ketones, resulting in an exquisite spicy flavor of JMC sauce. Combined with GC-O and principal component analysis (PCA) results, it was found that 23 volatiles positively involved in the aroma formation, and might be significantly contributed to the unique flavor of JMC sauces. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101226 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101226 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.56022 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126334968004608 |