EFFECT OF STAR ANISE (ILLICIUM VERUM) ON THE VOLATILE COMPOUNDS OF STEWED CHICKEN

摘要

Electronic nose and gas chromatography–mass spectrometry (GC–MS) were usedrnto analyze the effect of star anise on the stewed chicken flavor. Both principal componentrnanalysis (PCA) and linear discriminant analysis (LDA) of the electronicrnnose data suggested that star anise had effect on the stewed chicken flavor. Thernelectronic nose was able to detect a clearer difference in volatile profile of stewedrnchicken using LDA than using PCA. GC–MS analysis showed that the compositionrnand proportions of volatile compounds were greatly changed, and a spicy flavorrnwas imparted to the stewed chicken with the addition of star anise. Comparedrnwith the control group, the peak area and percentage composition of aldehydesrnincreased with the addition of star anise, whereas that of volatile compoundsrnderived from Maillard reaction decreased. Fourteen and 16 key odor compoundsrnwere assigned by relative odor activity value (ROAV) in the control group and thernstar anise group, respectively, including aldehydes, alcohols, esters and sulfurcontainingrncompounds. The result of cluster analysis showed that ROAV was practicablernto assign the key odor compounds of stewed chicken.