Effects of Different Deodorization Methods on Volatile Flavor Compounds in Chicken Liver

Abstract

To investigate the changes of flavor compounds of chicken liver by different deodorization methods, the volatile flavor compounds of raw and cooked chicken liver samples were analyzed by sensory evaluation, electronic nose and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that deodorization methods of ginger juice/alcohol immersion, β-cyclodextrin embedding and yeast fermentation could significantly reduce the odor value (P<0.05). The radar chart of electronic nose response value showed that the overall odor of chicken liver was mainly sulfide, aromatic components, alcohols, aldehydes and ketones. Deodorization by immersing liver into ginger juice/alcohol could change the original flavor contour of chicken liver, and principal component analysis (PCA) could better distinguish each sample. A total of 124 volatile flavor compounds were detected by HS-SPME-GC-MS. After deodorization process of ginger juice/alcohol immersion and yeast fermentation, the contents of aldehydes and many odorous compounds in chicken liver decreased significantly. After the chicken liver was cooked, benzaldehyde was the main flavor of chicken liver. The ethanol content in ginger juice/alcohol immersion group was obviously higher than that of control group and yeast fermentation group, which was the factor to maintain good flavor after cooking. The paper suggested that ginger juice/alcohol immersion and yeast fermentation could better improve the flavor of chicken liver.

Keywords

• chicken liver
• deodorization
• electronic nose
• headspace-solid phase microextraction-gas chromatography-mass spectrometry (hs-spme-gc-ms)
• analysis of flavor compound