Chicken Flavor Research Articles

Comprehensive Analysis of Geographical Impact on Flavor Profiles of Braised Chicken Across Eastern, Central, and Western China Using GC-IMS, E-Nose Techniques and Sensory Evaluation

The geographical influence on the flavor profiles and color differences of Braised Chicken from Eastern, Central, and Western China was investigated using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), electronic nose (E-nose) analysis, color-measuring instruments and sensory evaluation. To ensure the reproducibility and reliability, five types of braised chicken varieties were collected for five batches across six months. The model of E-nose PCA can effectively distinguish the five braised chicken samples. The five types of braised chicken showed distinct color differences. A total of 54 volatile compounds were identified by HS-GC-IMS, including 18 aldehydes,14 alcohols,10 ketones,5 esters,1 acid,1 furan, and 5 terpenes. The PLS-DA analysis revealed that the flavor of Daokou Braised Chicken (DZ) was significantly associated with aldehydes and ketones, Jingning Braised Chicken (JN) flavor characteristics were linked to alcohols such as heptanol and 1-pentanol, Fuli Ji Braised Chicken (FLJ) flavor was attributed to terpenes including 1,8-cineole and linalool. The flavor profiles of Professor Huang Braised Chicken (PH) were similar to that of Daokou Braised Chicken (DK), with green, fruity, and pungent aromas. The sensory analysis showed that the five types braised chicken had significant differences (P < 0.05), with PH Braised Chicken, DZ Braised Chicken, and JN Braised Chicken exhibiting a more intense meat flavor. This comprehensive analysis of the geographical influence on the flavor profiles and color variations of braised chicken provided a theoretical foundation for enhancing its flavor and overall quality.

The Effect of Red Bean and Red Spinach Flour Substitution on the Organoleptic Properties and Nutritional Value of Fried Meatballs (Basreng)

This study investigates the impact of substituting red bean flour and red spinach flour on the organoleptic properties and nutritional value of fried meatballs (Basreng). Three treatments were tested: P1 (5% red bean flour and 5% red spinach flour), P2 (10% red bean flour and 10% red spinach flour), and P3 (15% red bean flour and 15% red spinach flour). Fifty third-semester nutrition students evaluated taste, texture, aroma, and color using a 5-point hedonic scale. Statistical analysis included normality tests, ANOVA for normally distributed data, and Kruskal-Wallis tests for non-normally distributed data, followed by Duncan or Mann-Whitney tests for significant differences. Results indicated that P1 was most favored in all sensory aspects. Increasing concentrations of red bean and red spinach flours resulted in a stronger taste and aroma of these ingredients, which overshadowed the chicken flavor. P3, though less preferred organoleptically, provided the highest nutritional value with 0.06 mg of iron per slice. This study highlights the balance between sensory acceptance and nutritional enhancement using local ingredients. While P1 is optimal for consumer preference, P3 offers significant nutritional benefits. The findings suggest that red bean and red spinach flours have potential in improving the health benefits of traditional snacks like Basreng

Metabolomics Reveals Glycerophospholipids, Peptides, and Flavonoids Contributing to Breast Meat Flavor and Benefit Properties of Beijing-You Chicken.

Unique metabolites contribute to the performance of meat flavor and potential function. In this study, UHPLC-Q Exactive HF-X-based metabolomics and multivariate analysis were applied to explore the characteristic metabolites in the breast meat of Beijing-You chicken (BYC) aged 150, 300, and 450 days (D150, D300, and D450). Based on the criteria of variable importance in the projection (VIP) > 1 and p < 0.05, a total of 154 and 97 differential metabolites (DMs) were screened out compared with D450 (D450 vs. D150, D450 vs. D300), respectively. In general, the relative content of carnosine, L-L-homoglutathione, demethyloleuropein, neohesperidin dihydrochalcone, 7-chloro-2-(3,4-dimethoxyphenyl)-3,5-dihydroxy-6,8-dimethoxy-4H-chromen-4-one, glycerophospholipids, exhibited the highest abundance at D450, while balenine, anserine, L-beta-aspartyl-L-leucine, glutathione, oxidized glutathione, stearoylcarnitine, ganoderic acid alpha, oleuroside, Lysoglycerophospholipid species (LGP) presented a downward trend with age. These 210 DMs were involved in 10 significantly enriched pathways related to the synthesis and metabolism of amino acids, peptides, and glycerophospholipid, such as glutathione metabolism, histidine metabolism, glycerophospholipid metabolism, arginine biosynthesis, tyrosine metabolism, and lysine degradation. In conclusion, this work could not only facilitate a better understanding of the differences of chicken flavor and benefit properties with age, but also provide potential valuable bioactive compounds for further research.

Implementasi Quantitative Strategic Planning Matrix Dalam Menentukan Strategi Penjualan Usaha Kuliner

The Ayam Bakar 'Mat Negro' culinary business has been established since 2018. Having four employees in running the business, the business owner experienced a decrease in sales turnover in 2021. The research focuses on increasing sales through the application of the right marketing strategy in marketing the business products of this Ayam Bakar 'Mat Negro' culinary business. The approach used is the Quantitative Strategic Planning Matrix (QSPM) method. The preparation process of the method uses the IFAS matrix, EFAS matrix, and SWOT diagram. There are three alternative strategies, namely providing special discount prices if there are large orders, opening new branches in locations close to office areas, and maintaining the quality of the grilled chicken flavor. The main priority that can be done by business owners is to implement strategies to maintain the quality and taste of grilled chicken.

Consumer expectation and perception of ready-to-eat hybrid chicken-vegetable patty

Designing a new food and placing the consumer as the central axis of the process guarantees a greater probability of product success in the market. The objectives of this work were: 1) To study consumer habits, preferences, and opinions on commercial foods of hybrid formulation of chicken meat and vegetables, and 2) To perform the design and sensory characterization of different ready-to-eat hybrid formulations. It was carried out from an online survey that included demographic, socioeconomic questions, consumption frequency of different types of food, and two completion tests. A total of 426 people completed the questionnaire 50% turned out to be "consumers" and 19% "potential consumers". Results showed that the groups differing in consumption of products, attached different sensations and motivations to hybrid products, "consumers" perceive this food as novel and healthy, these being the main motivations to acquire it, and, “non consumers''are skeptical of convenience foods because the level of processing increases. Sensory characterization shows that chicken flavor, tasty and well-seasoned, were responsible for the most significant positive impact on the acceptability of the five samples. This study revealed that combining vegetables with chicken meat in a ready-to-eat patty presented acceptable sensory characteristics, so that it could be a good marketing option. Nonetheless, depending on consumer familiarity and attitude, different strategies need to be considered for introducing "less meat" products.

Moringa oleifera leaf improves meat quality by modulating intestinal microbes in white feather broilers

Moringa oleifera addition to animal diets can improve the growth performance, intestinal health, and immunity of animals, without adverse effects. We investigated the effects of Moringa oleifera on the growth performance, meat quality, and intestinal health of broilers. Moringa oleifera and fermented Moringa oleifera could improve the flesh color and breast muscle tenderness of broilers (p < 0.05). The contents of essential amino acids, unsaturated fatty acids, ΣMUFA, P/S and n-3 ratio in breast muscle of broilers were dose-increased, and the effect of fermented Moringa oleifera was better. Moringa oleifera and fermented Moringa oleifera regulated chicken flavor metabolism by increasing the relative abundance and Short-chain fatty acid (SCFA) contents of Bacteroides, Spirillum, and lactic acid bacteria. Overall, supplementation with 1 % fermented Moringa oleifera can significantly increase essential amino acid and unsaturated fatty acid contents in broilers and participate in the synthesis and transformation of amino acids and fatty acids regulated by beneficial bacteria.

Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA

To identify the influence of different chicken varieties on the flavor of soft-boiled chicken, four kinds of raw chicken materials including Tuergong, Huangyou, Mahuang and Feizifeng were used to produce soft-boiled chicken by traditional methods. Tuergong had the highest content of sweet and umami amino acids at 6.11%, 7.30% respectively. Huangyou was rich in moisture, but low in adenosine monophosphate of 30.10 mg/100 g. The chewiness and flavor nucleotide content of Mahuang were the minimum. Feizifeng had the slightest resilience and large number of flavor nucleotides. Combined with the results of electronic tongue, electronic nose, sensory evaluation and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS), it was found that Tuergong had a relatively high score of taste and aroma with the largest value of electronic tongue of umami. However, the four varieties of soft-boiled chickens had no significant differences in the overall preference. Based on the partial least square discriminant analysis, 11 important volatile aroma compounds were identified. In addition, sweet and umami amino acids including Proline, Aspartic acid, Alanine and Glutamic acid were the most important substances affecting the flavor difference of soft-boiled chicken. In conclusion, white-feathered chicken Feizifeng can replace yellow-feathered chicken to produce soft-boiled chicken.

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

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.

Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken

This research was conducted to analyze the effect of low-sodium compound salt (LCS) on the flavor of salt-baked chicken (SBC) by employing instrumental analysis and sensory evaluation. The results illustrated that LCS enhanced the volatile flavor and taste of SBC, predominantly its umami taste. The content of free amino acids, low-molecular-weight water-soluble peptides, fatty acids, and taste nucleotides was higher in the low-sodium group (LS group). The work exhibited that the LS group was comparatively abundant in the variants and the contents of typical volatile flavor compounds, namely, benzaldehyde, 2-butanone, and 1-octen-3-ol. The sensory evaluator was unable to distinguish any substantial variations between different groups of SBC. The results concluded that SBC, albeit composed of LCS, is efficacious in sustaining an enhanced flavor. The findings could constitute a theoretical basis for formulating innovative low-sodium sauce-stewed products and for establishing flavor profiles in low-sodium meat products.

Nutrition and Flavor Evaluation of Amino Acids in Guangyuan Grey Chicken of Different Ages, Genders and Meat Cuts

The composition and content of amino acids in foodstuffs have a vital impact on the nutritional value and taste. With the aim of understanding the nutrition and flavor of Guangyuan grey chicken, the composition and content of amino acids in the pectoralis and thigh muscle of chickens at the age of 90 d, 120 d and 150 d were determine using liquid chromatography-tandem mass spectrometry (LC-MS/MS) and an amino acid analyzer. A total of 17 amino acids were detected both in pectoralis and thigh muscle via the amino acid analyzer, of which the content of glutamate was the highest. Additionally, 21 deproteinized free amino acids were detected via LC-MS/MS. Among all samples, the content of glutamine in thigh muscle was the highest. The content of histidine in the pectoralis was the highest. In terms of the flavor amino acids (FAAs), the umami-taste and sweet-taste amino acids were higher in the thigh muscle of 120 d male chicken. From the perspective of protein nutrition, the essential amino acid was higher in pectoral muscle, and the composition was better. The results of the amino acid score showed that the content of leucine and valine were inadequate in Guangyuan grey chicken. Collectively, the content of amino acid in Guangyuan grey chicken was affected by age, gender and meat cut. This study confirms that meat of chicken in different ages, genders, and cuts presents different nutritional values and flavors owing to the variation of amino acids content.

Integrated Serum Metabolome and Gut Microbiome to Decipher Chicken Amino Acid Improvements Induced by Medium-Chain Monoglycerides

Chicken muscle yield and amino acid composition improvements with medium-chain monoglyceride (MG) supplementation were reported by previous studies, but the underlying mechanism was uncertain. This study aimed to decipher chicken amino acid improvements induced by medium-chain monoglycerides in the views of metabolomics, gene expression, and the gut microbiome. Newly hatched chicks (12,000 chicks) were weighed and randomly divided into two flocks, each with six replicates (1000 chicks per replicate), and fed a basal diet (the control group, CON) or a basal diet enriched with 300 mg/kg MG (the treated group, MG). Results demonstrated that MGs significantly increased the chicken flavor and essential and total amino acids. The serum amino acids and derivatives (betaine, l-leucine, l-glutamine, 1-methylhistide), as well as amino acid metabolism pathways in chickens, were enhanced by MG supplementation. Gene expression analysis exhibited that dietary MGs could improve muscle protein synthesis and cell growth via the mTOR/S6K1 pathway. Dietary MGs enhanced the cecal amino acid metabolism by selectively increasing the proportion of genera Lachnospiraceae_NK4A136_group and Bacteroides. Conclusively, the present study demonstrated that dietary MGs improved chicken amino acid composition via increasing both gut amino acid utilization and muscle amino acid deposition.

The Use of Electronic Nose in the Quality Evaluation and Adulteration Identification of Beijing-You Chicken.

The objective of this study was to reveal the secrets of the unique meat characteristics of Beijing-you chicken (BJY) and to compare the difference of quality and flavor with Luhua chicken (LH) and Arbor Acres broiler (AA) at their typical market ages. The results showed the meat of BJY was richer in essential amino acids, arachidonic acid contents, inosine monophosphate (IMP), and guanosine monophosphate (GMP). The total fatty acid and unsaturated fatty acid contents of BJY chicken and LH chicken were lower than that of AA broilers, whereas the ratios of unsaturated fatty acids/saturated fatty acids (2.31) and polyunsaturated fatty acids/monounsaturated fatty acids (1.52) of BJY chicken were the highest. The electronic nose and SPME-GC/MS analysis confirmed the significant differences among these three chickens, and the variety and relative content of aldehydes might contribute to a richer flavor of BJY chicken. The meat characteristics of BJY were fully investigated and showed that BJY chicken might be favored among these three chicken breeds with the best flavor properties and the highest nutritional value. This study also provides an alternative way to identify BJY chicken from other chickens.

Optimization of Processing Conditions for Chicken Flavor Base by Maillard Reaction

Optimization of Processing Conditions for Chicken Flavor Base by Maillard Reaction

Analisa Pengendalian Persediaan Bahan Baku Bumbu Racik Makanan dari Raw Material Hingga Barang Jadi (Finish Good) di PT. Ariake Europe Indonesia

PT. Ariake Europe Indonesia is one of the companies that has a focus on the food seasoning industry. The seasoning products produced by the company are Chicken Meat Powder and Kril Extract, these products are condiments that have the flavor of chicken. then the seasonings that have been produced are distributed to various retail or spice mix shops in the Jabodetabek area, apart from the Indonesian market, this company is also distributed to Japan. In carrying out the production process, the company always needs raw materials, while in the inventory of these raw materials, unexpected problems often occur, such as a shortage of raw materials which causes the production process to not run smoothly and employees are forced to be transferred to other production departments to work on this type of production. other spices. In addition, there has been an overproduction which resulted in the capacity in the warehouse being piled up. Therefore, to avoid bottlenecks in the production process, it must be balanced with the availability of good (optimal) raw materials. Based on the existing background, it can be formulated the problem that wants to be raised, namely Analyzing the flow of the inventory control system for raw material ingredients for food preparation from raw materials to finished goods (finish good) PT. Ariake Europe Indonesia.

Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis

As a well-known yellow-feathered broiler, Qingyuan partridge chicken was famous for its phenotype with developed subcutaneous and intermuscular fat, thin skin and soft bones. However, the formation mechanism of deeply preferred flavor for traditional low-temperature marinated Qingyuan partridge chicken has yet to be revealed. Post-mortem aging was a momentous process affecting the flavor. In order to explore the optimal post-mortem aging time, the primary physical and chemical characteristics including pH, texture, taste and flavor substances were investigated and analyzed by multivariate methods. The results demonstrated the characteristic taste of umami and sweetness, pH, hardness and cohesiveness were crucial indicators contributed to the sensory scores of different samples. Four free amino acids, three nucleotides, seven low-molecular weight water-soluble peptides and eight volatile aromas were identified as the main ingredients affecting the flavor. The result of partial least squares discriminant analysis (PLS-DA) indicated that the samples corresponding to1 and 2 h had obvious advantage in taste, but the sample produced at 1 h had a higher value of bitterness. It was determined that the soft-boiled chicken corresponding to post-mortem aging at 2 h was the most outstanding comprehensively, which could provide a theoretical basis for the further processing of yellow-feathered chicken.

Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions

To prepared Maillard reaction products (MRPs) enriched with chicken flavor, the effects of chicken fats on peony seed-derived MRPs were evaluated. The thermal treatments, lipase enzymatic hydrolysis and lipoxygenase with subsequent mild thermal treatments were applied to oxidized chicken fats before their use in the Maillard reaction. Different oxidized chicken fats led to diverse chemical properties and varied volatile compounds. The addition of oxidized chicken fat increased the meaty of MRPs. The chicken fat promoted the Maillard reaction, which produced more oxygenated compounds; however, it reduced the sulfur compounds. Correlation analysis of the chemical properties of chicken fat and the major volatile compounds showed that by controlling the chemical properties of chicken fat, it might be possible to control the content of some volatile compounds of chicken fat and MRPs. Our data elucidated that chicken fat contributes to the development of meat flavors after oxidation and thermal treatments.

Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fat.

Ceramic dish cooking method (CDCM) and microwave absorption dish cooking method (MADCM) were used to obtain one-step microwave-cooked Kung Pao Chicken. Processing the optimization of recipes, steaming time and microwave time was conducted for microwave cooking methods. CDCM showed higher taste scores, better umami and sweet attributes, and better color and aroma than MADCM. The NMR and FITC fluorescence analysis results indicated that free water in chicken cooked by CDCM was lost more and tends to shift to immobilized water during the microwave heating as compared with MADCM. However, the aroma intensity by CDCM was weaker than the traditional cooking method (TCM). Electronic nose analysis also showed difference in the flavor profile from CDCM and TCM. According to the GC-MS analysis, aldehydes, the oxidation products of fats, were higher from TCM than from other cooking methods. Therefore, enzymatic hydrolyzed chicken fat at 5 g per 150 g chicken with a degree of enzymatic hydrolysis of 17.00% was used in CDCM to produce ideal fatty and meaty flavor. Both fatty and meaty flavor have increased by 52% and 60% respectively, with less off-flavor, thus, obtaining a similarity of 92% compared to TCM and with appropriate contents of volatiles such as hexanal, heptanal, (E)-2-octenal, (E)-2-decenal, (E)-2-nonenal and 2,4-decadienal.

Comparative analysis of flavor differences of six Chinese commercial smoked chicken

ABSTRACT This study was intended to characterize six types of commercial smoked chicken products in China by using gas chromatography-mass spectrometry (GC-MS), odor-activity values (OAVs), and sensory evaluation. Results demonstrated that a total of 89 components were identified in all samples, and 34 were considered as odor-active compounds because their OAVs were greater than one. Liaocheng Chicken that smoked with fruit tree sawdust had more phenols, which contributed to the smoky aroma. Jinshan and Goubangzi Chicken that smoked with sugar had more furans which contributed the overall odor with sweety and caramel aroma. Zhuozishan and Laoting Chicken that smoked with sugar and wood chips had similar flavor and volatile compounds. Tengqiao Chicken that smoked with sugar, tea and rice had significant difference with other chicken in smoky, bittern and caramel aroma (P< .05). The diversity of these smoked chicken flavors was mainly due to the cooking culture differences.

Perfil dos produtores e consumidores de carne de frango caipira na região do Alto São Francisco – MG

A produção e o consumo de carne de frango tem crescido muito durante os últimos anos. Com isso os consumidores e os produtores de frango passaram a se preocupar mais com cada processo produtivo da cadeia avícola, visando assim um produto final de boa qualidade. Assim, objetivou-se avaliar o perfil dos produtores e consumidores de frangos tipo caipira da Região do Alto São Francisco – MG. A pesquisa foi realizada no município de Bambuí – MG, situado no centro oeste mineiro. Participaram do questionário 60 bambuienses abordados em diferentes supermercados da cidade, feiras-livres, e nas próprias residências, onde foram utilizados questionários já pré-definidos. A análise dos dados foi realizada com o auxílio de planilhas eletrônicas, sendo utilizado o Microsoft Office Excel® 2007. Os consumidores de carne de frango caipira estão interessados em saber a origem do produto, bem como a garantia de um produto saudável, com preço acessível, e de qualidade. O sabor do frango caipira ainda é o fator determinante pra quem procura esse tipo de alimento. Pode-se observar com a pesquisa que a produção de frango caipira é uma atividade com grande potencial de venda, mas ainda carece de ferramentas relacionadas a melhoria do processo produtivo, que impulsionem os criadores a trabalharem com mais qualidade. A produção de qualquer produto de origem animal precisa cada vez se adequar as normas de bem-estar, uma realidade que poucos produtores conhecem.

Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process

Sugar-smoking contributes to improving flavor attributes of meat products. However, there is rather limited information concerning the relationship between sugar-smoking process parameters and volatile compound (VC) fingerprinting as well as related quality attributes of sugar-smoked chicken. In this work, the changes in VC across the whole sugar-smoking process were determined and analyzed and physicochemical properties, free fatty acid, thiobarbituric acid reactive substances values, and E-nose were also performed to characterize the quality properties of sugar-smoked chicken breast (CB) and chicken skin (CS). Results suggested that a higher amount (P < 0.05) of total VC was observed in CS compared with CB during the whole processing, which may be correlated with higher thiobarbituric acid reactive substances values, and higher polyunsaturated fatty acid/saturated fatty acid ratio. According to E-nose analysis, the volatile flavor is clearly separated in the sugar-smoking stage. Volatile fingerprinting results revealed that heterocycles were the characteristic flavor formed during sugar-smoking process and hexanal, nonanal, furfural, 5-methyl-2-furancarboxaldehyde, and 2-acetyl-5-methylfuran were the major volatiles of the CS, which was closely related to lipid oxidation and caramelization reaction. Above all, the flavor of sugar-smoked chicken was mainly derived from CS and sugar-smoked process improved the flavor of CS. This study could provide theoretical guidance for regulation of the color and flavor of sugar-smoked chicken and further promote the development of the industry.