Chicken Flavor and Aroma, Separation and Identification of Carbonyl and Sulfur Compounds in Volatile Fraction of Cooked Chicken

Character impact odorants of boiled chicken: changes during refrigerated storage and reheating

“…1, 3) or degraded (nos. 6,14,15,18) during refrigeration and reheating of the boiled chicken. The increase in the FD factor of bis(2-furfuryl)-disulphide (no.…”

“…Carbonyl compounds formed by peroxidation of unsaturated acyl lipids have been discussed by Minor et al [6] as important contributors to the "chicken-like" aroma, since their removal from the volatile fraction resulted in a loss of the "chicken odour" and an intensification of the "meaty odour". In particular, 2,4-decadienal was evaluated by Pippen and Nonaka [7] to be a character impact compound of the chicken flavour.…”

Possible role of adipose tissue in meat flavor. Nondialyzable aqueous extract

“…Another interesting possibility for an additional role of adipose tissue to meat Savor could be through the greater number of SH-groups as a result of added salt. Since salt is commonly added during cooking, it is possible that salt may retard the oxidation of sulfhydryl groups sufficiently to allow the parent components to be evolved as volatile sulfurcontaining compounds, which have been shown to play a major role in the development of cooked meat flavor (Minor et al, 1965).…”

“…The role of adipose tissue to meat flavor has received further support from Pepper and Pearson (1969), who have recently shown the water-soluble fraction of beef adipose tissue produced an appreciable quantity of hydrogen sulfide upon heating. Hydrogen sulfide had previously been identified in the volatiles from cooked beef (Hamm and Hoffmann, 1965; Kramlich and Pearson, 1958), pork (Hornstein and Crowe, 1960), lamb (Hornstein and Crowe, 1963;Jacobson and Koehler, 1963), and chicken (Klose et al, 1966;Minor et al, 1965).…”

Eating quality, sulfhydryl content, and TBA [2-thiobarbituric acid] values of turkey breast muscle

“…An interaction between hydrogen sulfide and Department of Foods and Nutrition, Kansas Agricultural Experiment Station, Manhattan, Kansas 66502. carbonyl compounds was suggested by Pippen et al (1965) and may promote off-flavor in reheated meat. Minor et al (1965) suggested that the "meaty" aroma of chicken was due to sulfur compounds. Heating affects protein functional groups of muscle.…”