Contribution of chicken base addition to aroma characteristics of Maillard reaction products based on gas chromatography-mass spectrometry, electronic nose, and statistical analysis

Abstract

Maillard reaction products containing 0–86.67% (w/w) enzymatically hydrolyzed chicken breast (chicken base) were analyzed. Descriptive sensory analysis was conducted and the 5 sensory attributes of meaty, caramel, umami, continuity, and off-flavor were used for evaluation. A sample group containing 65.00% chicken base had high scores for meaty note. A sample group containing 86.67% had a high score for caramel note. The electronic nose was used for measurement of flavor quality changes based on a metal oxide sensor (MOS) array. GC-MS was used for identification of volatile compounds. Heterocyclic sulfur and nitrogen oxygen compounds (especially 2-methyl-3-furanthiol, 2-methyl-furan, 2-pentyl-furan, 2-acetyl-furan, bis (2-methyl-3-furyl) disulfide, furfural, 2-acetyl-pyrrole, 1-methyl-pyrrole, thiazole, and 4-methyl-thiazole) were responsible for meaty and caramel attributes. Statistical analysis was used to interpret the distribution of samples and correlations among variations.