Identification of the main aroma compounds in Chinese local chicken high-quality meat.
1-octen-3-ol
Chinese local chickens
Hexanal
Main aroma compound
Meat quality
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Oct 2021
15 Oct 2021
Historique:
received:
19
01
2021
revised:
18
04
2021
accepted:
19
04
2021
pubmed:
6
5
2021
medline:
17
6
2021
entrez:
5
5
2021
Statut:
ppublish
Résumé
Chicken meat flavor has deteriorated with the increase of meat production. With the aim to identify the main aroma compounds in chicken meat, 972 Chinese local chickens are used to analyze the volatile organic compounds (VOCs) in meat by gas chromatography-mass spectrometry analysis. The results revealed that various VOCs present in the meat belong to aldehyde, alcohol and alkane classes. Total aldehyde content is highest in breeds significantly negatively correlated with the content of the other two classes, and their flavor can be distinguished by E-nose. Also, 9 common VOCs were shared by different breeds. Furthermore, principal component analysis identified hexanal and 1-octen-3-ol as the major VOCs according to the three classes, 9 common VOCs, or all VOCs as a whole in each breed, respectively. This study identified the main aroma VOCs in chicken meat, which could serve as a basis for breeding chickens with improved meat flavor.
Identifiants
pubmed: 33951611
pii: S0308-8146(21)00936-5
doi: 10.1016/j.foodchem.2021.129930
pii:
doi:
Substances chimiques
Volatile Organic Compounds
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
129930Informations de copyright
Copyright © 2021 Elsevier Ltd. All rights reserved.