The mechanism of flavor retention in chicken broth from the perspective of gelatin affecting the flavor-binding ability of emulsions was investigated. Results showed that fat was the important reservoir for aroma compounds in the emulsion. The particle sizes of emulsions significantly decreased with prolonged stewing time of gelatin, which was consistent with the results from confocal laser scanning microscopy and interfacial tension. The ability of pre-heated gelatin emulsions to bind volatile compounds with higher hydrophobicity was enhanced. When 0.1% gelatin was added into chicken broth, the total amount of the main volatile compounds (OAV > 1) increased from 458.83 ng/g to 1218.42 ng/g. In summary, the pre-heated gelatin increased the interfacial pressure of water/oil interface, resulting in a smaller particle size of oil droplets, and these further increased the binding area between oil droplets and flavor compounds. This appears to be the mechanism that gelatin enhances the flavor intensity of chicken broth.

从明胶的角度研究了鸡汤中保留风味的机理，这些影响了乳剂的风味结合能力。结果表明，脂肪是乳液中芳香化合物的重要储存库。乳液的粒径随着明胶炖煮时间的延长而显着降低，这与共聚焦激光扫描显微镜和界面张力的结果一致。预热明胶乳液结合疏水性更高的挥发性化合物的能力得到增强。当在鸡汤中添加0.1％明胶时，主要挥发性化合物（OAV> 1）的总量从458.83 ng / g增加到1218.42 ng / g。总之，预热的明胶增加了水/油界面的界面压力，导致油滴的粒径减小，这些进一步增加了油滴与调味剂之间的结合面积。这似乎是明胶增强鸡肉汤的风味强度的机理。