Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry

Duan, Yan; Zheng, Fang; Chen, Haitao; Huang, Mingquan; Xie, Jianchun; Chen, Feng; Sun, Baoguo

doi:10.1016/j.lwt.2014.09.006

Cited by 70 publications

(38 citation statements)

References 14 publications

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“…[7] The Maillard reaction and lipid degradation are also involved in flavor formation of pot-stewed chicken meat products. [8,9] However, our previous research has shown that lipid degradation plays an important role in flavor formation of chicken soup. [7] Therefore, it is possible that lipid degradation may be the predominant flavor-forming reaction in stewed chicken meat.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Wang

Zhou

et al. 2017

International Journal of Food Properties

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Effects of stewing time (1, 2, and 3 h) on the levels of taste-active and volatile compounds were measured. The flavor characteristics of the stewed yellow-feather chicken meat were assessed with sensory evaluation and electronic nose. Results showed that increasing stewing time significantly decreased the contents of taste components such as free amino acids, 5′-nucleotides, minerals. Inosine 5′-monophosphate and chloride were the major umami-related compounds in stewed meat and decreased significantly during stewing. The taste-active values of the equivalent umami concentration decreased from 283.2 to 38.7 after 3 h of stewing. In contrast, increasing stewing time improved aroma levels. The volatile compounds mainly included pentanal, hexanal, heptanal, octanal, (E)-2-octenal, nonanal, (Z)-4-decenal, decanal, (E,E)-2,4-decadienal, 1-pentanol, and 1-octen-3-ol. With increased stewing time, aldehydes significantly decreased (P < 0.05), whereas alcohols significantly increased (P < 0.05). The high-intensity aroma after 2 h of stewing could be attributed to 1-pentanol and 1-octen-3-ol. The aroma scores of the chicken meat were at maximum after stewing for 3 h. The overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing improved the aroma but decreased the taste components in the chicken meat, especially within the first 2 h. The data herein not only provides insight into the changes in odor and taste of chicken meat during cooking, but also guidelines for improving the stewing process.ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Wang

Zhou

et al. 2017

International Journal of Food Properties

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“…Dezhou‐braised chicken, a famous traditional delicacy in China, is well known as “the Top 1 Braised Chicken in China” due to its attractive taste, appearance, and tenderness (Duan and others ). Its cooking procedure can date back 300 y, which generally consists of high‐temperature boiling and low‐temperature braising.…”

Section: Introductionmentioning

confidence: 99%

“…Compounds that contribute to taste are nonvolatile which are generally derived from 5′‐nucleotide and free amino acids (FAAs; Koutsidis and others ). The volatiles in final product of Dezhou‐braised chicken has been characterized by Duan and others (); however, to our best knowledge, few data are available about the profile of its nonvolatile taste compounds, not to mention their changes during processing.…”

Section: Introductionmentioning

confidence: 99%

Evolution of Taste Compounds of Dezhou‐Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System

Liu

Wang

et al. 2017

Journal of Food Science

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This paper aimed to study the time course changes in taste compounds of Dezhou-braised chicken during the entire cooking process mainly consisting of deep-frying, high-temperature boiling, and low-temperature braising steps. For this purpose, meat samples at different processing stages were analyzed for 5'-nucleotides and free amino acids, and were also subjected to electronic tongue measurements. Results showed that IMP, Glu, Lys, and sodium chloride were the main compounds contributing to the taste attributes of the final product. IMP and Glu increased in the boiling step and remained unchanged in the following braising steps. Meanwhile, decrease in Lys content and increase in sodium chloride content were observed over time in both boiling and braising steps. Intensities for bitterness, saltiness, and Aftertaste-B obtained from the electronic tongue analysis were correlated with the concentrations of these above chemical compounds. Therefore, the electronic tongue system could be applied to evaluate the taste development of Dezhou-braised chicken during processing.

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“…Aldehydes and esters were the first and second highest in amount among the volatile compounds. Although generation of aldehydes is common in many meat species, especially when they are cooked, aldehydes are not the key odorants in most meat species, as other special volatile compounds have stronger characteristic odours (Kang et al, 2013;Duan et al, 2015). Ketones formed by auto-oxidation are also important food odorants.…”

Section: Volatile Compounds In Rabbit Meatmentioning

confidence: 99%

Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction

Xie

Zhang

et al. 2016

World Rabbit Sci.

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This study explored the key volatile compounds in both male and female rabbit meat. Simultaneous distillation extraction with dichloromethane was adopted to extract the volatile compounds in Hyla rabbit meat. A total of 35 volatile compounds were identified by gas chromatography-mass spectrometry and quantified with 2, 4, 6-thimethylpyridine as internal standard. Seventeen volatile aldehydes, 4 alcohols, 2 ketones, 2 acids, 1 heterocyclic compound, 2 alkanes and 7 esters were detected. Hexanal, heptanal, octanal, nonanal, (E, E)-2, 4-decadienal, 1-octen-3-ol and (Z)-2-decenal were the key odorant compounds, with high relative odour activity value. Furthermore, the concentration of volatile compounds in male rabbit meat was higher than that in female rabbit meat.

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Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry

Cited by 70 publications

References 14 publications

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Evolution of Taste Compounds of Dezhou‐Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System

Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction

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