Unveiling improval changes in fried chicken flavor by glucose-curing treatment based on molecular sensory science

Abstract

To gain insight into the improved flavor changes, the volatile flavor composition of fried chicken with glucose curing (500 mg/100 g meat) (FCWG), exhibiting the strongest meaty and roasted aromas, and that without curing (FCWOG) were comparatively analyzed. Solvent-assisted flavor evaporation combined with gas chromatography–mass spectrometry (GC–MS) and aroma extract dilution analysis by gas chromatography–olfactometry (GC–O), accurate quantitation, and odor-activity values (OAVs) calculation were performed. Both GC–MS or GC–O results revealed that levels of most aroma compounds were increased by the glucose-curing treatment. GC–MS results suggested that the glucose-curing treatment caused increased formation of the flavors via the Maillard reaction and lipid degradation, while the lipid degradation pathway was modified. In addition, GC–O results indicated a higher increase in the formation of the aroma compounds via the Maillard reaction by the glucose-curing treatment. Furthermore, quantitation and odor active values (OAVs) calculation showed glucose-curing had increased formation of the key odorants (OAV ≥ 1) (e.g., bis(2-methyl-3-furyl)disulfide, 2-acetylthiophene, 2-acetylthiazole, (E,E)− 2,4-decadienal, and methional), of which 2-acetylthiophene, bis(2-methyl-3-furyl)disulfide, and (E,E)− 2,4-decadienal are vital in fried chicken flavor. The results can provide guidance for improving fried chicken flavor by marination.