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- Title
Effect of beer type on the flavoring of beer braised duck.
- Authors
ZHANG Jing; HE Lian; YI Yuwen; PENG Yiqin; LI Yang; WU Shanshan; QIAO Mingfeng; CAI Xuemei
- Abstract
In order to compare and analyze the effects of different kinds of beer on flavor quality of braised duck with beer, ducks braised with five kinds of Qingdao beers respectively were selected as research objects. To find out the correlation of beer types and dish flavor, the sensory evaluation, electronic nose, electronic tongue, GC-- MS and amino acid analysis were carried out, combining with principal component analysis (PCA) and cluster analysis (CA) . The results showed that the sensory score of Qingchun light beer duck had the highest score of 96.1. The electronic tongue test results showed a highly similarity among different beer ducks with a certain correlation between the beer types and the duck flavor. However, electronic nose results showed significant difference among different beer ducks, and the sum of the first two principal components exceeded 97% of cumulative variance. Thirty-- seven compounds in the beer ducks were detected by GC-MS, among which 36 compounds were found in Qingchun beer braised duck group, including 7 alcohols, 4 esters, 6 ketones, 8 hydrocarbons, 7 aldehydes and 4 others, accounting for 79.05% of the total volatile flavor components. Amino acid analysis showed that the flavor amino acid content was rich, a total of l6 kinds of amino acids in the beer ducks were detected, all of which could be detected in Qingchun light beer braised duck, and total free amino acid content in Qingchun light beer duck was 3.16 mg/g, glutamic acid content was 0.75 mg/g, glycine content was 0.45 mg. The product had obvious sweet and umami taste, harmonious flavor and mellow taste, which was the best choice for braising duck. In this study, Qingchun type of beer was the best choice for cooking duck. The study provides data support for evaluating the influence of beer types on beer braised duck flavor quality.
- Subjects
QINGDAO (China); FLAVOR; BEER flavor &; odor; AMINO acid analysis; UMAMI (Taste); ELECTRONIC tongues; DUCKS as food; ALCOHOL
- Publication
China Food Additives, 2023, Vol 34, Issue 3, p315
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.03.038