Effect of salt on the volatile flavor compounds of chicken soup

In order to investigate the influence of salt on the quality of chicken soup and volatile flavor substances, the hybrid F₁ of Wuding chicken and Digao chicken was used as the research object. The chicken soup was stewed with material-water a ratio of 1:3 for 2 h. Headspace solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to detect the effects of different salt additions on volatile flavors in chicken soup. The results showed that the flavor component of chicken soup increased with the increase of salt addition. Among them, the volatile flavor substances with relative high content in chicken soup were mainly aldehydes and alcohols. The aldehydes were mainly heptaldehyde, hexanal, trans-2-furaldehyde, furfural, 2-heptenal, N-octanal, trans-2-nonenal and alcohols were mainly n-octanol and heptanol. The results of sensory evaluation showed that when the amount of salt addition was 2.0%, the sensory score of chicken soup was the highest, and the composition of volatile flavor substances was rich. Therefore, when the ratio of material to water was 1:3, stewed for 2 h, and the amount of salt addition was 2.0%, the quality and consumption of chicken soup was the best. The results would provide research methods and scientific basis for the research and quality of volatile components of chicken soup products. (authors)