摘要：本课题主要研究添加不同天然物质对鸡汤风味的影响。首先通过单因素实验和人工感官评定确定空白鸡汤的基础条件和材料配比；其次分别将不同种类的辛香料、中药材、菌菇添加到鸡汤中，通过单因素实验确定每种配料的添加量。最后利用人工感官评价、气相色谱-质谱联用（GC-MS）和电子鼻对添加三种不同天然物质的鸡汤进行风味分析。并利用高效液相色谱分析了菌菇鸡汤通中氨基酸含量。实验确定鸡汤最佳炖煮条件为：炖煮温度121℃、炖煮时间30min、肉水比1：2；不同种类鸡汤样品间的感官属性显著差异；电子鼻可以清晰地区分不同的鸡汤样品；辛香料鸡汤样品、中药材鸡汤样品、菌菇类鸡汤样品分别测出200种、169种、187种香气成分，其中烷、烯烃类、醇类、酮类、醛类化合物是主要挥发性成分。利用高效液相测定的菌菇鸡汤相比空白鸡汤含有更多的鲜味氨基酸，大量的鲜味氨基酸使鸡汤更加鲜美。在风味上，添加辛香料的鸡汤可有效去除鸡汤中的腥味，使鸡汤整体的香味增加；添加中药的鸡汤具有的甜味和中药味，大幅提升了鸡汤的香味和滋味；加入菌菇的鸡汤中菌菇的香气会减弱鸡汤中的鸡肉味，增加鸡汤的鲜香和整体风味，从而提升鸡汤的香味和口感。74963

毕业论文关键字：鸡汤风味；天然配料；辛香料；中药材；菌菇；气质联用

Effect of Natural Ingredients on the Flavor of Chicken Soup

Abstract: This study focused on the effect of different natural substances   the flavor of Chicken soup。 Firstly, as the blank chicken soup,the basic conditions and material ratio of the stewed chicken soup were determined by single factor experiment and artificial sensory evaluation。 Followed by different types of spices, Chinese herbal medicine, mushrooms added to the chicken soup, through a single factor experiment to determine the amount of each ingredient added。 Finally, the flavor analysis was carried out by using artificial sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and electronic nose to add chicken powder with three different natural substances。 And the content of amino acids in the chicken broth was analyzed by high performance liquid chromatography。

The results showed that the optimum conditions were as follows:the ratio of meat to water was 1: 2, the sensory attributes of different kinds of chicken soup were different and the electronic nose could distinguish clearly different chicken soup。 Chicken soup samples of spices、 Chinese herbal medicine and  mushrooms were respectively detected 200 species, 169 species, 187 kinds of aroma components, including alkanes, olefins, alcohols, ketones, aldehydes , main volatile  composition。 The use of high performance liquid phase determination of mushroom chicken soup compared to the blank chicken soup contains more flavor amino acids, a lot of flavor amino acids make chicken soup more delicious。 In the flavor, add spices chicken soup can effectively remove the smell of chicken soup, so that the chicken soup as a whole increase in flavor; add traditional Chinese medicine chicken soup with sweet and traditional Chinese medicine taste, greatly enhance the flavor and taste of chicken soup; Chicken soup in the mushroom aroma will weaken the chicken soup in the chicken flavor, increase the chicken soup delicious and the overall flavor, thereby enhancing the chicken soup flavor and taste。

KeyWords:  Chicken soup Flavor; Natural ingredients; Spices; Chinese herbal medicine; Mushroom;GCMS

目  录

1 引言 1

1。1 鸡肉及鸡汤的风味物质 1

1。2天然物质的风味 1

1。2。1葱姜风味物质