Identification of the main aroma compounds in Chinese local chicken high-quality meat

Jin, Yuxi; Cui, Huanxian; Yuan, Xi; Liu, Lu; Liu, Xiaojing; Wang, Yongli; Ding, Jiqiang; Xiang, Hai; Zhang, Xinxiao; Liu, Jianfeng; Li, Hua; Zhao, Guiping; Wen, Jie

doi:10.1016/j.foodchem.2021.129930

Cited by 72 publications

(66 citation statements)

References 33 publications

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“…Around 80% compounds in each cultivar produced a RSD value below 20%, indicating that the optimized method has satisfactory repeatability. According to their chemical structure, identified compounds were classified as aldehydes (21), alcohols (13), terpenes (eight), ketones (11), acids (three), phenols (two), alkanes (two), esters (two), furan (one), ethers (one), and others (four). 5 The odor thresholds were taken from the literature and were values in water [39].…”

Section: Identification Of Volatiles In Sweet Potatomentioning

confidence: 99%

“…Headspace solid phase microextraction (HS-SPME) is a rapid, simple, and solventless method for volatile extraction since it combines sampling and sample extraction in one step [17]. HS-SPME combined with GC-MS has been demonstrated to be a useful tool in identifying volatile compounds in a wide variety of foods like fruits [18], teas [19], crops [20], and meat products [21]. It is also used to compare the relative amounts of the volatile compounds among samples when the same analytical procedure is used [22,23].…”

Section: Introductionmentioning

confidence: 99%

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Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato

et al. 2021

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Volatile compounds are the main chemical species determining the characteristic aroma of food. A procedure based on headspace solid-phase microextraction (HP-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was developed to investigate the volatile compounds of sweet potato. The experimental conditions (fiber coating, incubation temperature and time, extraction time) were optimized for the extraction of volatile compounds from sweet potato. The samples incubated at 80 °C for 30 min and extracted at 80 °C by the fiber with a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) coating for 30 min gave the most effective extraction of the analytes. The optimized method was applied to study the volatile profile of four sweet potato cultivars (Anna, Jieshu95-16, Ayamursaki, and Shuangzai) with different aroma. In total, 68 compounds were identified and the dominants were aldehydes, followed by alcohols, ketones, and terpenes. Significant differences were observed among the volatile profile of four cultivars. Furthermore, each cultivar was characterized by different compounds with typical flavor. The results substantiated that the optimized HS-SPME GC-MS method could provide an efficient and convenient approach to study the flavor characteristics of sweet potato. This is the basis for studying the key aroma-active compounds and selecting odor-rich accessions, which will help in the targeted improvement of sweet potato flavor in breeding.

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Section: Identification Of Volatiles In Sweet Potatomentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato

et al. 2021

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“…The meat color, tenderness, and volatile substance of the breast muscle tissue samples of each of the 520 JXY chickens, were determined by a previously described method [15,19,20]. Additionally, the avor quality of the breast muscle tissue samples from each of the 3 birds of the selected line and control line was determined using the electronic nose technology according to a previously described method [21].…”

Section: Meat Quality Index Determinationmentioning

confidence: 99%

A Selected Population Study Reveals the Biochemical Mechanism of Intramuscular Fat Deposition in Chicken Meat

Cui

Liu

et al. 2021

Preprint

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Background Increasing intramuscular fat (IMF) is an important strategy to improve meat quality, but the regulation mechanism of IMF deposition needs to be systematically clarified. Results A total of 520 chickens from a selected line with improved IMF content and a control line were used to investigate the biochemical mechanism of IMF deposition in chickens. The results showed that the increased IMF would improve the flavor and tenderness quality of chicken meat. IMF content was mainly determined both by measuring triglyceride (TG) and phospholipid (PLIP) in muscle tissue, but only TG content was found to be decisive for IMF deposition. Furthermore, the increase in major fatty acid (FA) components in IMF is mainly derived from TGs (including C16:0, C16:1, C18:1n9c, and C18:2n6c, etc.), and the inhibition of certain very-long-chain FAs would help to IMF/TG deposition. Conclusions Our study elucidated the underlying biochemical mechanism of IMF deposition in chicken: Prevalent accumulation of long-chain FAs and inhibitions of medium-chain FAs and very long chain-FA would synergistically result in the increase of TGs with the FA biosynthesis and cellular uptake ways. Our findings will guide the production of high-quality chicken meat.

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“…Chicory-fed lambs had higher hexanal content and better flavor than ryegrass-fed lambs [ 6 ]. Our previous analysis of the volatiles detected in the breast muscle of nearly 1000 different breeds of yellow-feathered broiler chickens revealed that hexanal is also the major volatile substance in chicken meat [ 7 ]. Therefore, further study of hexanal content in chicken is necessary.…”

Section: Introductionmentioning

confidence: 99%

The SLC27A1 Gene and Its Enriched PPAR Pathway Are Involved in the Regulation of Flavor Compound Hexanal Content in Chinese Native Chickens

Jin

Yuan

Zhao

et al. 2022

Genes

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The role of hexanal in flavor as an indicator of the degree of oxidation of meat products is undeniable. However, the genes and pathways of hexanal formation have not been characterized in detail. In this study, we performed differential gene expression analysis and weighted gene co-expression network analysis (WGCNA) on groups of Tiannong partridge chickens with different relative hexanal content in order to find the genes involved in the formation of hexanal and the specific pathways of hexanal formation. Then we confirmed the relationship of these candidate genes with hexanal using Jingxing Yellow chicken and Wenchang chicken. In this study, WGCNA revealed a module of co-expressed genes that were highly associated with the volatile organic compound hexanal. We also compared transcriptome gene expression data of samples from chicken groups with high and low relative contents of hexanal and identified a total of 651 differentially expressed genes (DEGs). Among them, 356 genes were up regulated, and 295 genes were downregulated. The different biological functions associated with the DEGs, hub genes and hexanal were identified by functional analysis using the Kyoto Encyclopedia of Genes and Genomes (KEGG) annotations. Among all the hub genes in the significant module identified by WGCNA, more were enriched in the PPAR signaling pathway, the proteasome pathway, etc. Additionally, we found that DEGs and hub genes, including SLC27A1, ACOX3, NR4A1, VEGFA, JUN, EGR1, CACNB1, GADD45A and DUSP1, were co-enriched in the peroxisome proliferator-activated receptor (PPAR) signaling pathway, p53 signaling pathway and mitogen-activated protein kinases (MAPK) signaling pathway, etc. Transcriptome results of the Jingxing Yellow chicken population showed that the SLC27A1 gene was significantly associated with hexanal and enriched in the PPAR pathway. Our study provides a comprehensive insight into the key genes related to hexanal content, and can be further explored by functional and molecular studies.

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Identification of the main aroma compounds in Chinese local chicken high-quality meat

Cited by 72 publications

References 33 publications

Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato

Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato

A Selected Population Study Reveals the Biochemical Mechanism of Intramuscular Fat Deposition in Chicken Meat

The SLC27A1 Gene and Its Enriched PPAR Pathway Are Involved in the Regulation of Flavor Compound Hexanal Content in Chinese Native Chickens

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