Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation

Nie, Ruotong; Zhang, Chunjiang; Liu, Huan; Wei, Xiangru; Gao, Rongmei; Shi, Haonan; Zhang, Dequan; Wang, Zhenyu

doi:10.1016/j.fochx.2024.101167

Cited by 5 publications

(2 citation statements)

References 41 publications

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“…The OAV is used to explain the contribution of a volatile substance to the overall flavor of a sample [ 28 , 30 ], which is calculated by the ratio of the concentration of the flavor substance to its odor threshold [ 31 ], and the calculation formula is as follows:

where C i is the concentration of a compound and OT i is the odor threshold of the compound (mg/kg). The thresholds used in this study were obtained by finding the threshold of perception of each volatile compound in water.…”

Section: Methodsmentioning

confidence: 99%

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Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS

Gao,

Shi,

Zhao

et al. 2024

Foods

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Green huajiao has a unique flavor and is widely used in cooking as an edible spice. In this study, the intensity of overall aroma and aroma attributes of seven green huajiao samples from the Sichuan and Chongqing regions were evaluated using a dynamic dilution olfactometer and ranking descriptive analysis (RDA) technology. The volatile compounds and major aroma components were determined by GC-MS in combination with odor activity value (OAV) analysis. The partial least squares regression (PLSR) model was further used to identify the key aromas contributing to the aroma sensory attributes. Seven green huajiao samples were categorized into three groups: (1) huajiao samples from Liangshan have a strong intensity of pungent, floral and herbal aromas and a medium-high intensity of sweet aroma, and the key contributing aroma compounds were α-pinene, sabinene, β-pinene, myrcene, ocimene and linalool; (2) huajiao samples from Panzhihua and Hongya have a strong intensity of citrusy, lemony and minty aromas, and the key contributing aroma compound was linalool; and (3) the huajiao sample from the Chongqing region was categorized into a separate group and was characterized by a medium-high intensity of green, minty and sweet aromas, and the main aroma compounds are ocimene, citronellal and α-terpineol. These results provide useful basic data for evaluating the aroma quality and analyzing the key aroma characteristics of green huajiao in the Sichuan and Chongqing regions.

show abstract

Section: Methodsmentioning

confidence: 99%

“…The OAV is used to explain the contribution of a volatile substance to the overall flavor of a sample [28,30], which is calculated by the ratio of the concentration of the flavor substance to its odor threshold [31], and the calculation formula is as follows:…”

Section: Oav Analysismentioning

confidence: 99%

Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS

Gao,

Shi,

Zhao

et al. 2024

Foods

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Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomics

Zhao,

Zhang,

Zhang

et al. 2024

Current Research in Food Science

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Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation

Xu,

Yin

2024

Comp Rev Food Sci Food Safe

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Chicken is renowned as the most affordable meat option, prized by consumers worldwide for its unique flavor, and universally recognized for its essential savory flavor. Current research endeavors are increasingly dedicated to exploring the flavor profile of chicken meat. However, there is a noticeable gap in comprehensive reviews dedicated specifically to the flavor quality of chicken meat, although existing reviews cover meat flavor profiles of various animal species. This review aims to fill this gap by synthesizing knowledge from published literature to describe the compounds, chemistry reaction, influencing factors, and sensory evaluation associated with chicken meat flavor. The flavor compounds in chicken meat mainly included water‐soluble low‐molecular‐weight substances and lipids, as well as volatile compounds such as aldehydes, ketones, alcohols, acids, esters, hydrocarbons, furans, nitrogen, and sulfur‐containing compounds. The significant synthesis pathways of flavor components were Maillard reaction, Strecker degradation, lipid oxidation, lipid‐Maillard interaction, and thiamine degradation. Preslaughter factors, including age, breed/strain, rearing management, muscle type, and sex of chicken, as well as postmortem conditions such as aging, cooking conditions, and low‐temperature storage, were closely linked to flavor development and accounted for the significant differences observed in flavor components. Moreover, the sensory methods used to evaluate the chicken meat flavor were elaborated. This review contributes to a more comprehensive understanding of the flavor profile of chicken meat. It can serve as a guide for enhancing chicken meat flavor quality and provide a foundation for developing customized chicken products.

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Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation

Cited by 5 publications

References 41 publications

Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS

Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS

Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomics

Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation

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