Abstract：
To promote the rationalized and standardized application of star anise in braised poultry products, the effects of different concentrations of star anise (0 %, 0.1 %, 0.2 %, 0.3 %, and 0.4 %) on the aroma and taste compounds intensities of braised duck legs from the perspective of flavor were evaluated by using flavor omics approach combined with multivariate statistics. The volatile flavor results showed that there were 17 key aroma compounds with odor activity values (OAVs) > 1, including aldehydes, alcohols, ketones, furans, hydrocarbons, and ethers. Most of the aroma compounds related to lipid oxidation were significantly inhibited when the concentration of star anise reached 0.2 %, especially inhibited the concentrations of the unpleasant off-odorants containing hexanal, heptanal, 1-octen-3-ol, and 2-pentyl-furan by 30.27 %, 15.08 %, 30.30 %, and 41.63 %, respectively. And the flavor intensities of these compounds were negatively correlated with the concentration of star anise. Additionally, star anise gave braised duck legs characteristic aroma such as floral and herbal notes. The taste results revealed that the maximum umami value (4.36 g MSG/100 g) of braised duck legs was observed when the concentration of star anise reached 0.2 %. Six flavor markers were obtained via PLS-DA model, and the flavors of braised duck legs with different concentrations of star anise were distinguished. This study provided a vital theoretical basis for the rational application and flavor control of star anise in braised poultry products.
摘要：
促进八角茴香在红烧禽类产品中的合理化,规范化应用,不同浓度的八角(0%，0.1%,0.2%，0.3%,和0.4％）从风味的角度对卤鸭腿的香气和味觉化合物强度进行了评估，采用风味组学方法结合多元统计。挥发性风味结果表明，有17个关键的香气化合物的气味活性值（OAVs）>1，包括醛，酒精,酮,呋喃,碳氢化合物，和醚。当八角浓度达到0.2%时,大部分与脂质氧化有关的芳香化合物被显著抑制,特别是抑制了含有己醛的令人不快的异味的浓度，庚醛,1-octen-3-ol,2-戊基呋喃占30.27%，15.08%,30.30%,和41.63%，分别。这些化合物的风味强度与八角茴香的浓度呈负相关。此外,八角赋予红烧鸭腿特有的香气，如花卉和草药香气。味道结果表明，当八角浓度达到0.2％时，红烧鸭腿的最大鲜味值（4.36gMSG/100g）。通过PLS-DA模型获得了六种风味标记，区分了不同浓度八角的红烧鸭腿的味道。本研究为八角在红烧禽类产品中的合理应用和风味控制提供了重要的理论依据。
