Abstract
The aroma profile of the four most popular types of red-cooked chickens in China was analyzed using a combination of gas chromatography-mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS), and electronic nose (E-nose). Principal component analysis (PCA) demonstrated that the E-nose could successfully distinguish between the four types of red-cooked chickens. Additionally, a fingerprint was created using GC-IMS to examine the variations in volatile organic compounds (VOCs) distribution in the four chicken types. A total number of 84 and 62 VOCs were identified in the four types of red-cooked chickens using GC–MS and GC-IMS, respectively. Odor activity value (OAV) showed that 1-octen-3-ol, heptanal, hexanal, nonanal, octanal, eugenol, dimethyl trisulfide, anethole, anisaldehyde, estragole, and eucalyptol were the key volatile components in all samples. Furthermore, partial least squares-discriminant analysis (PLS-DA) demonstrated that (E, E)-2,4-decadienal, dimethyl trisulfide, octanal, eugenol, hexanal, (E)-2-nonenal, 1-octen-3-ol, butanal, ethyl acetate, ethyl acetate (D), nonanal, and heptanal could be used as markers to distinguish aroma of the four types of red-cooked chickens. Also, it is worth noting that levels of VOCs varied between chicken breast muscle and skin. The obtained results offer theoretical and technological support for flavor identification and control in red-cooked chickens to enhance their quality and encourage consumer consumption, which will be advantageous for the red-cooked chicken production chain.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.