Dynamic changes in the water distribution and key aroma compounds of roasted chicken during roasting

Abstract

The effects of roasting times (0, 2, 4, 6, 8, 10, 12, and 14 min) on the dynamic changes of the water distribution and key aroma compounds in roasted chicken during the electric roasting process were studied. In total, 36 volatile compounds were further determined by GC-MS and 11 compounds, including 1-octen-3-ol, 1-heptanol, hexanal, decanal, (E)-2-octenal, acetic acid hexyl ester, nonanal, 2-pentylfuran, heptanal, (E, E)-2,4-decadienal and octanal, were confirmed as key aroma compounds. The relaxation time of T₂₂ and T₂₃ was increased first and then decreased, while the M₂₂ and M₂₃ in roasted chicken were decreased and increased with increasing roasting time, respectively. The fluidity of the water in the chicken during the roasting process was decreased, and the water with a high degree of freedom migrated to the water with a low degree of freedom. In addition, the L*, a*, b*, M₂₃ and all amino acids were positively correlated with all the key aroma compounds, while T₂₂, M₂₂ and moisture content were negatively correlated with all the key aroma compounds.

Keywords: Amino acid; Chicken; Color; Correlation; Electric roasting process; HS-SPME-GC–MS; LF-NMR.