Effects of different cooking methods on volatile flavor compounds of chicken breast

Abstract

Chicken is one of the highest selling meats worldwide. Different cooking methods produce various flavor compounds in cooked chicken, which affect consumers’ food choices. In this study, the volatile flavor components of Gushi chicken breast after stewing and air frying were detected using gas chromatography‐ion mobility chromatography (GC‐IMS) and principal component analysis (PCA), and the relative odor activity value (ROAV) was determined using PCA. A total of 43 volatile substances were identified. 3‐(methylthio)propionaldehyde‐M and benzene acetaldehyde can be used as characteristic flavor markers in the air‐fried chicken breast.ethyl acetate, (E)‐2‐octenal‐D, and 2‐ethyl‐1‐hexanol‐D can be used as characteristic flavor markers in the stewed chicken breast. Because these five substances have the most obvious contrast in the fingerprint. The following part describes the specific substances that have mainly contributed to the flavor system in the volatile system obtained by different cooking methods. Finally, the main flavor compounds of the stewed chicken breast were 3‐methylbutanal‐D, octanal‐D, (E)‐2‐nonenal, and other 11 types of compounds (ROAV ≥1). Nine types of compounds (ROAV ≥1), including 3‐methylbutanal‐D, (E)‐2‐nonenal‐M octanal‐M, and hexanal‐M, were the main compounds to characterize the air‐fried chicken breast. Practical applications GC‐IMS technology combined with the principal component analysis of ROAV can be used to rapidly identify the main flavor substances and the flavor substances having an important role in modifying the overall taste of the sample. It plays a considerably important role in the aroma recombination of substances and can play a role in food processing.

A Comparison of Different Tissues Identifies the Main Precursors of Volatile Substances in Chicken Meat

“…Therefore, it plays a key role in the flavor perception of chicken soup ( Qi et al, 2017 ). (E)-hept-2-enal-M, phenylacetaldehyde, and valeraldehyde are important modifiers of overall flavor in braised and fried chicken ( Bi et al, 2021 ). Previous studies have shown that hexanal and 1-octen-3-ol are the main VOCs in Jingxing Yellow chicken, Tiannong Partridge chicken, and Wenchang chicken, confirming the main aroma VOCs in chicken, which provides a basis for breeding birds with improved meat flavor ( Jin et al, 2021 ).…”

“…Previous studies have focused on of identification VOCs ( Fan et al, 2018 ; Xu et al, 2020 ; Bi et al, 2021 ; Jin et al, 2021 ). However, the intermediate metabolites of VOCs remain unclear.…”

Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value

“…The threshold in ROAV calculation was selected by olfactory thresholds in water taken from the literature ( 20 ). Compounds with ROAVs equal to or greater than 1 were actually the main flavor components of the analyzed samples, and compounds with ROAVs greater than 0.1 and less than 1 play a embellish role in aroma ( 21 ). The components that contribute most to the total flavor of a solid peach sample were defined as follows:…”

“…"Yuanmeng" clustered in one group with (E)-2-octenal (6), non-anal (9), and (E,E)-2,6-non-adienal (14). "Yulu" clustered with heptanoic acid (38), eugenol (39), and hexanal (40) individually, and also "Yuandong" clustered with β-ionone (17) and linalool (21). The remaining seven peaches "Baifeng, " "Wanhujing, " "Yihe, " "Jinxiu, " "Jinyuan, " "Huangguifei, " and "Ruipan-19" were clustered with γ-dodecalactone (23), (E)-β-ionone ( 24), dihydro-β-ionone (25), etc.…”

Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties of Lentinus edodes

“…With the development of science and technology, from the initial sensory analysis to further qualitative and quantitative analyses of flavor components, mushrooms’ flavors have come to be more deeply studied. However, studies on the flavors of mushrooms after cooking are limited compared to those on the flavors of broth made from animal materials, such as Chinese Piao chicken meat [ 18 ], chicken breast [ 19 ] and squid mantle muscle [ 20 ]. Moreover, there has been no extensive investigation into the effect of different cooking methods on different LEs’ nutrient and flavor characteristics, which will further influence the product.…”