空气煎炸与传统煎炸鸡块挥发性风味物质组成及差异分析

he volatile flavor compounds in air-fried and traditional fried chicken nuggets were analyzed by HS-SPME and GC-MS. The results showed that 61 types of volatile flavors were detected in air-fried chicken nuggets, with a total of 19916.44 ± 1424.57 ng/g, which is about 24% lower than that of traditional fried chicken nuggets, and the total volatiles in traditional fried chicken nuggets were 26157.47 ± 1949.7 ng/g, a total of 55 species were detected. Hydrocarbons, aldehydes and heterocyclics were the main contributors to the flavor of fried chicken nuggets. Among them, the content of aldehydes in traditional fried chicken nugThe composition and difference of volatile flavors in air-fried and traditional fried chicken nuggetsgets was about twice that of air-fried chicken nuggets. The Maillard reaction in air-fried chicken nuggets had a more significant contribution to the flavor, and the heterocyclics content was 1203.51 ± 219.98 ng/g, which was significantlThe composition and difference of flavors in air and traditional fried chicken nuggetsy higher than that of traditional fried chicken nuggets at 558.40 ± 8.27 ng/g. The air-fried chicken nuggets better retained the flavor of the spices in the chicken nuggets, and the degradation and loss of olefins derived from spices were significantly lower than that of traditional frying.