食品工业科技2026，Vol.47Issue(18)：24-34,11.DOI:10.13386/j.issn1002-0306.2025100335
不同复热方式对鸡汤营养、感官特性及挥发性风味物质的影响
Effects of Different Reheating Methods on the Quality of Chicken Soup:A Comprehensive Analysis of Nutrition,Flavor,and Sensory Characteristics
摘要
Abstract
This study systematically investigated the impact of four common reheating methods,microwave,water bath,steam,and boiling reheating,on the integrated quality of chicken soup,with emphasis on nutritional integrity,oxidative sta-bility,volatile flavor architecture,and dynamic sensory perception.Multi-dimensional quality analysis was conducted by determining indicators including mass loss,protein and fat contents,thiobarbituric acid reactive substances(TBARS),tem-poral dominance of sensations(TDS),responses of electronic nose and electronic tongue,as well as identification of volatile flavor compounds via gas chromatography-mass spectrometry(GC-MS).The findings provided an evidence-based framework to guide both industrial-scale reheating protocol design and informed domestic preparation practices.Results demonstrated that microwave reheating consistently outperformed other methods across all assessed dimensions.It yielded the lowest cooking loss(10.60%),significantly lower than boiling reheating(14.66%).Protein(0.90 g/100 g)and fat(0.44 g/100 g)retention were highest under microwave treatment,while TBARS increase remained minimal(0.31 mg MDA/kg),indicating superior suppression of lipid oxidation.GC-MS identified 48 volatile compounds,with aldehydes(22 types)con-stituting the dominant flavor-active class.Microwave-reheated samples exhibited total aldehyde content(13407.45 ng/g)and concentrations of critical odorants including hexanal and(E,E)-2,4-decadienal most closely aligned with the fresh con-trol(11975.52 and 2162.88 ng/g,respectively).TDS analysis revealed that umami and meaty notes emerged at 4 s and per-sisted uninterrupted throughout the 60 s evaluation window precisely mirroring the temporal profile of the fresh control and were devoid of off-notes such as fishiness or greasiness.Furthermore,principal component analysis(PCA)of electronic nose and electronic tongue data confirmed that the flavor signature of microwave-reheated samples showed the highest con-gruence with the fresh control,with cumulative contribution rates of 85.7%(electronic nose)and 92.1%(electronic tongue).Cooking and reheating induced the most severe nutritional loss,with reductions of 0.64 g/100 g in protein and 0.23 g/100 g in fat,the highest degree of lipid peroxidation evidenced by a TBARS value of 0.44 mg MDA/kg,significant shifts in the composition of volatile flavor compounds(total aldehydes:25480.76 ng/g),and pronounced deterioration in sensory quality.Steam and water bath reheating delivered intermediate outcomes across all parameters.Collectively,these conver-gent,multi-modal results robustly identify microwave reheating as the optimal method for preserving the holistic quality encompassing nutritional value,chemical stability,and authentic sensory experience of reheated chicken soup.关键词
鸡汤/复热/挥发性风味物质/电子鼻/电子舌Key words
chicken soup/reheating/volatile flavor substances/electronic nose/electronic tongue分类
轻工纺织引用本文复制引用
郑再飞,张明成,李铭,马骁,马长明,金路易,刘登勇..不同复热方式对鸡汤营养、感官特性及挥发性风味物质的影响[J].食品工业科技,2026,47(18):24-34,11.基金项目
国家自然科学基金面上项目(32372267) （32372267）
锦州市科技计划项目JZ2024A018 （）
鞍山市科技计划项目. （）
