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The unique flavor of Beijing Youji (BJY) chicken broth compared with that of commercial broilers (CB) was investigated by solvent-assisted flavor evaporation combined with AEDA/GC-O (aroma extract dilution analysis of gas chromatography-olfactometry), quantitation, and aroma recombination. A total of 71 odorants with almost the same major odorants (≥10 ng/g broth) were found by GC-O in both BJY and CB broths. However, BJY broth had thirty-two more extra odorants than CB broth, indicating the rich fragrance of the former. Aroma recombination and omission experiments demonstrated that 21 versus 17 odorants (with OAV ≥ 1) contributed significantly to BJY and CB broth aromas, respectively. Those key odorants mainly included sulfur-containing compounds and aliphatic aldehydes, such as 2-methyl-3-furanthiol, 3-(methylthio)propanal, ( E, E)-2,4-decadienal, etc. Furthermore, composition analysis of the meat suggested that the better flavor, with rather more odorants, of BJY broth is probably due to higher contents of polyunsaturated fatty acids and water-soluble flavor precursor, including ribose, cysteine, thiamine, etc., present in the BJY meat.

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Glutathione and glucose with or without chicken fat/oxidized chicken fat were thermally reacted for generation of stewed meat-like aroma, where 42 sulfur-containing odorants were identified by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The observed effects or interactions on meat flavor formation due to the fats were similar to previous reports of cysteine-reducing sugar reactions. Carbohydrate module labeling approach demonstrated ten alkyl chain compounds were indeed resulted from the lipid degradation-Maillard reaction interactions, whereas the fats had little effect on formation pathways of compounds only derived from the Maillard reaction. Formation pathways of 26 potent aroma compounds were proposed, particularly, involving two benzene derivatives and seven complex thiophenes. Notably, it was found for the first time just 2-ethylthiophene could result from both an intact skeleton of glucose and the lipid degradation product of 2,4-hexadienal, and the carbohydrate modules methylglyoxal and hydroxyacetone could arise from the glutamic acid of GSH.