Effects of Different Drying Methods on Various Flavor Compounds of Heat Reaction Chicken Powder

Microwave drying (800 W, 5 min) and vacuum drying (80℃, vacuum degree 0.01 MPa) were selected to prepare heat reaction chicken powder, and the changes of volatile flavor and surface morphology were analyzed during drying. The results showed that 73 compounds were detected before and after drying. A total of 39 volatile compounds were detected in microwave dried chicken powder, mainly alcohols, terpenes and esters. A total of 31 volatile compounds were detected in vacuum dried chicken powder, mainly terpenes, esters and alcohols. The main contribution to the aroma of heat reaction chicken powder was heterocyclic compound. After microwave drying, the peak area of heterocyclic compound increased by 31.79%, and decreased by 20.21% after vacuum drying. After microwave drying, the peak areas of aldehydes, terpenes, alcohols and esters decreased by 23.37%, 32.16%, 87.12% and 89.32%, and correspondingly reduced decreased by 28.19%, 82.82%, 99.13% and 92.55%. 1200 times magnification observation showed that there were 131 holes in chicken powder surface of microwave drying, and the diameter D₅₀ and the total area of the hole were 0.57 μm and 1152 μm².There were 49 holes in chicken powder surface of vacuum drying, and the diameter D₅₀ and the total area of the hole were 1.42 μm and 158 μm². Compared with vacuum drying, microwave drying had more advantages, such as higher drying rate and less loss of volatile flavor substances. Furthermore, the formation of new heterocyclic compounds during drying made the flavor of chicken powder enhanced.