Preparation of Goose Flavor by Goose Oil Thermal Oxidation and Maillard Reaction

被引：0

作者：

Geng Y. ^{[1
]}

Su X. ^{[1
]}

Li G. ^{[1
]}

机构：

[1] School of Food Science and Engineering, South China University of Technology, Guangzhou

来源：

Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 02期

关键词：

Aroma; Flavor; Goose oil; Maillard reaction; Oxidation;

D O I：

10.16429/j.1009-7848.2019.02.021

中图分类号：

学科分类号：

摘要：

The application of the lipid oxidation in the flavor of goose thermal reaction products and the effects of different conditions on the finished product were studied in this paper. Combined sensory evaluation with gas chromatography mass spectrometry (GC-MS) thermal reaction products and key aroma components of the oxidized fat goose were analyzed. Through the statistical analysis the optimal formula of goose meat essence was determined: the oxidized goose oil 3g, L-cysteine 0.5 g, glucose 3 g, xylose 1.5 g, vitamin B11 g, water 10g. Goose essence with obvious characteristics of flavor and smell was obtained. 43 kinds of volatile oxidation products among goose flavor were detected using SPME-GC-MS, in which the compounds of high content are 4-methyl-5-hydroxyethylthiazole(33.94%), levulinic acid(26.91%), isovaleric acid (8.35%), and ethyl maltol (4.59%), etc., which had an important contribution to the characteristic flavor of goose. © 2019, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：164 / 172

页数：8

共 4 条

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