No abstract

It is well known that lipid degradation modifies the aroma of the meat‐like reaction of cysteine and reducing sugars. However, how aroma modification is caused by the odourants produced in the reaction mixtures is rarely studied. In the present study, 76 volatiles were reported from the reaction models containing cysteine and glucose with (or without) chicken fat or oxidized chicken fat. Using aroma extract dilution analysis (AEDA) of gas chromatography‐olfactory (GC‐O), 15 potent odourants were screened, whereby 12 of them were identified and quantified to be 1~77889 µg/kg of the reaction mixtures. Aroma models, with similarity ratings to the reaction mixtures (by sensory analysis) ranging as high as 90%, were prepared. Sensory assessment by omission study showed that the presence of fatty compounds from lipid degradation in the reaction mixtures although of low FD factors by GCO, nonetheless contributed the greatest to the alteration of overall aroma, followed by the quantitative reduction of the thiols from the Maillard reaction. The quantitative change of the heterocyclic odourants which formed from the Maillard reaction or the interaction of the Maillard reaction with lipid degradation was found to have a marginal impact. Copyright © 2015 John Wiley & Sons, Ltd.