Recently, the doctoral dissertation of Sun Lingxia from Shaanxi Normal University, "Effects of star anise on volatile flavor of stewed chicken and its mechanism" has become a hot topic on the Internet. “How many chickens were needed for a doctoral dissertation?” “It does deserve to be called Shaanxi University of Eating (sounds like “shifan” in Chinese). Even a dish of stewed chicken can be studied so professionally。” This paper has also been praised as the most “delicious” paper。

近日，陕西师范大学的女博士孙灵霞的博士论文《八角茴香对卤鸡肉挥发性风味的影响极其作用机制》成为网友热议的话题，“这得用多少只鸡才能成就一篇博士论文？”不少网友称：“不愧是陕西吃饭大学，一道卤鸡都能研究的这么专业”，而这篇论文也被赞为最美味的论文。

Sun Lingxia, 34 years old, is a university teacher. She is a PhD candidate in service at Shaanxi Normal University. Her research orientation is animal resources development and utilization. These days she has been busy with dissertation defense. She felt very surprised for her thesis getting popular on the Internet and said, “I did not expect the paper could attract so much attention. It’s surprising。”

今年34岁的孙灵霞是一名高校老师，目前在陕西师范大学读在职博士研究生，她的博士研究方向是动物资源开发和利用。这几天正忙着博士论文的答辩，对于自己的论文在网络走红，她感到很惊讶，“我没有想到论文受到大家的关注，出乎意料。”

When star anise and stewed chicken are put together, people will easily think of cooking. Sun Lingxia explained to cnwest.com, “This is quite different from cooking in an absolute sense. Cooking focuses on skills, but we are mainly doing research。” She said that her doctoral orientation is the development and utilization of animal resources. People eat a lot of food from animals in daily life. Meat processing is also part of her research。

八角茴香、卤鸡肉这两样食材放在一起很容易被人联想到烹饪。孙灵霞对西部网记者解释说：“这和完全意义上的烹饪有一定的区别，烹饪更注重技艺技巧，我们这个主要是做科学研究。”她说，自己的博士研究方向是动物资源开发与利用，人们日常食用的很多食物都来自动物，动物肉类的处理也是自己专业的一部分。

She said that the paper is mainly about the difference of stewed chicken with or without star anise. Through the contrast we can know the effect of flavor in the stewing process, how the flavor is formed, and the temperature, amount of heat, heating time so that the flavor can be controllable and the scale industrial production of traditional meat products can be achieved。

她表示，论文主要讲了加入八角茴香和没有加入八角茴香的卤鸡肉到底有什么区别，通过这种对比来了解风味在卤煮过程中有什么影响，风味是如何形成的，了解卤煮的温度、火力、加热时间，让风味达到可控，以便让传统肉制品走上规模化工业生产。

Then how much chicken are needed in the experiment for the eighty thousand-word doctoral thesis? Sun Lingxia told cnwest.com she used a large amount of drumsticks instead of whole chicken. She could not remember the exact number. And she chose star anise just because star anise, relatively affordable, is a very common spice in people’s daily life. It’s used in whether stewed chicken or ribs。

那么一篇八万字的博士论文究竟要用多少鸡肉做实验才能完成呢？孙灵霞告诉西部网的记者，自己做实验没有用整鸡，只是用了鸡大腿，数量很大，不过究竟用了多少，自己已经记不清了。而选择八角茴香，也只是因为觉得八角茴香是人们日常生活比较常用的香料大料，比较经济实惠，不管是炖煮鸡肉或者排骨，都会用到八角茴香。

After searching CNKI (China National Knowledge Infrastructure)， I found this paper is really nothing special. There are numerous studies like this, such as “Effect of cinnamon additions volatile flavor compounds of stewed chicken,” “Studies on the changes of volatile compounds of Fujili red-cooked chicken during processing。”

小编在中国知网搜索之后发现，这篇论文其实并无特别之处。这样的研究数不胜数，比如《肉桂添加量对卤鸡腿肉挥发性风味的影响》、《符集离烧鸡加工过程挥发性风味成分变化研究》等等。

（来源：爱语吧 编辑：Bernard）