关键词: 肉桂块, 肉桂粉, 鸡腿肉, 挥发性风味成分, 顶空固相微萃取-气质联用

Abstract:

The effects of cinnamon pieces and powder on volatile flavor components of stewed chicken leg were comparatively
analyzed by using HS-SPME/GC-MS. The results indicated that 54, 62 and 63 volatile flavor compounds were identified in
the blank, cinnamon piece and cinnamon powder groups, respectively. Aldehydes, alcohols, ketones, sulfur- and nitrogencontaining
compounds and heterocyclic compounds were the most dominant aroma compounds and only minute amounts of
hydrocarbons, esters and ethers were detected. Compared with the blank group, 9 new flavor compounds (hydrocinnamaldehyde,
cinnamaldehyde, methoxycinnamic aldehyde, geranylacetone, pyridine, muurolene, calamenene, azunol and coumarin) were
found in the cinnamon groups. In terms of the composition of volatile flavor compounds, there was only minor difference
between both cinnamon groups, except for the absence of dimethyl sulfone in the cinnamon piece group.

Key words: cinnamon pieces, cinnamon powder, chicken leg, volatile flavor compounds, HS-SPME-GC-MS