Untersuchungen zum Kocharoma von H�hnerfleisch und -hydrolysaten

Schroll, Werner; Nitz, S.; Drawert, F.

doi:10.1007/bf01042389

Cited by 9 publications

(5 citation statements)

References 17 publications

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“…All isomers of 2,4,7-decatrienal, obtained as described in ref , eluted after the unknown product on the polar GC column. The same spectrum had already been obtained by Schroll et al during an analysis of hen meat and hypothesized as corresponding to an unspecified isomer of 2,4,7-decatrienal . As given in Figure c, high-resolution GC-TOF-MS indicated C 10 H 14 O (150.1031, −1.4 mDa) as the molecular formula, therefore containing four double-bond equivalents.…”

Section: Resultssupporting

confidence: 75%

Identification and Synthesis of New Volatile Molecules Found in Extracts Obtained from Distinct Parts of Cooked Chicken

Delort

Velluz

Frérot

et al. 2011

J. Agric. Food Chem.

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Several chicken parts (skin, fat, juice) were cooked in different ways (roasting, simmering) and investigated separately for their volatile composition. In-depth GC/MS analysis of the separate fractions revealed several unknown molecules. Mass spectra interpretation allowed us to identify nine molecules for the first time in chicken, including cyclic aldehydes, cyclic ketones, and new δ-lactones containing an unsaturated linear chain. Identification was confirmed by chemical synthesis followed by comparison of the mass spectra and linear retention indices. The natural occurrence of five of these molecules is reported here for the first time in a natural product.

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Section: Resultssupporting

confidence: 75%

Identification and Synthesis of New Volatile Molecules Found in Extracts Obtained from Distinct Parts of Cooked Chicken

Delort

Velluz

Frérot

et al. 2011

J. Agric. Food Chem.

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“…A comparison with the results reported in the literature (Table 1) [7,8,34,41,42] indicates that with exception of nos. 17 -19 and the acids nos.…”

Section: Resultsmentioning

confidence: 77%

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

Kerler

Grosch

1997

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

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AbstractmThe most potent odorants of freshly boiled chicken and boiled, refrigerated and reheated chicken showing warmed-over flavour (WOF) were screened by dilution experiments. In total, 20 odorants were selected for quantification by stable isotope dilution assays. Calculation of odour activity values (ratio of concentration to odour threshold) indicated methanethiol, (E,E)-and (E,Z)-2,4-decadienal, (E,E)-2,4-nondienal, 2-furfurylthiol, hexanal, octanal and acetaldehyde as the character impact odorants of freshly boiled chicken. Refrigerated storage and reheating of boiled chicken led to a loss of meaty, chicken-like and sweet odour notes and to the formation of green, cardboard-like, metallic off-odours. These changes were mainly caused by a sevenfold increase of hexanal and a sixfold decrease of both (E,E)-2,4-decadienal and 2-furfurylthiol. Sensory experiments confirmed this conclusion.

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“…No procedure yields a "key" compound responsible for its distinctive flavor (131,142). The one common thread is that flavor formation requires suitable sources of peptides, sulfur compounds, and carbohydrates (131,138,(146)(147)(148). These precursors are present in raw meat.…”

Section: Formation Of Meat Flavor By Enzymatic Degradation Of Meatmentioning

confidence: 99%

Protein hydrolysis—the key to meat flavoring systems

Lieske

Konrad

1994

Food Reviews International

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The flavors produced by stewing, broiling, or roasting make meat one of the most popular items in the human diet. No "key" compounds are responsible for meat flavors. However, protein degradation appears essential to the development of meat flavor precursors whose interactions are responsible for characteristic meat flavors. This review examines simulated meat flavor systems based on the protein degradation products produced by acid hydrolysis using strong mineral acids, yeast autolysis, and enzyme degradation of natural meat proteins by pure proteinases. In addition, the contributions to meat flavor made by heating protein hydrolysates in the presence of sugars and organic sulfur compounds are reviewed. This paper also describes the work in applied meat flavor research carried out in the former East Germany.

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Untersuchungen zum Kocharoma von H�hnerfleisch und -hydrolysaten

Cited by 9 publications

References 17 publications

Identification and Synthesis of New Volatile Molecules Found in Extracts Obtained from Distinct Parts of Cooked Chicken

Identification and Synthesis of New Volatile Molecules Found in Extracts Obtained from Distinct Parts of Cooked Chicken

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

Protein hydrolysis—the key to meat flavoring systems

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