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

Xu, Na; Lai, Yihao; Shao, Xuefei; Zeng, Xianming; Wang, Peng; Han, Minyi; Xu, Xinglian

doi:10.1016/j.fbio.2023.103243

Cited by 10 publications

(3 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The relative contents of the VOCs in six different chicken cuts are shown in Figure 3 . There are many types of VOCs in chickens, mainly including aldehydes, ketones, alcohols, esters, and ethers [ 19 , 32 , 35 , 36 ]. A total of 54 signal peaks were obtained from six different cut parts of Lueyang black chicken, from which 43 VOCs were identified, including 22 aldehydes (20.66–54.07%), 8 ketones (25.74–62.87%), 9 alcohols (4.17–14.69%), 1 ether (0.18–2.22%), 2 esters (0.43–1.54%), and 1 furan (0.13–0.52%) ( Table 1 and Figure 3 ).…”

Section: Resultsmentioning

confidence: 99%

“…Aldehydes are known to have a relatively low threshold, which is the main contributor to the chicken meat aroma [ 36 , 37 ]. The highest aldehydes content was found in the gizzard (54.07%), followed closely by the back (47.08%) and breast (47.97%).…”

Section: Resultsmentioning

confidence: 99%

“…The peak volume of 2-heptenal (E) (D) was found to be higher among alde hydes, imparting the different cuts of Lueyang black chicken with aromas of soap, fat and almond. Aldehydes are known to have a relatively low threshold, which is the main contributor to the chicken meat aroma [36,37]. The highest aldehydes content was found in the gizzard (54.07%), followed closely by the back (47.08%) and breast (47.97%).…”

Section: Qualitative Analysis Of Vocs In Six Different Cut Parts Of L...mentioning

confidence: 99%

See 2 more Smart Citations

Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting

He,

Yang,

Lan

et al. 2024

Foods

View full text Add to dashboard Cite

Chilled and cut chicken is preferred by consumers for its safeness and readiness to cook. To evaluate the quality characteristics of various chilled chicken products, differences in volatile organic components (VOCs) of six different cut parts (breast, back, leg, heart, liver, and gizzard) of Lueyang black chicken were characterized through gas chromatography–ion mobility spectroscopy (GC-IMS) combined with stoichiometry. A total of 54 peaks in the signal of VOCs were detected by GC-IMS, and 43 VOCs were identified by qualitative analysis. There were 22 aldehydes (20.66–54.07%), 8 ketones (25.74–62.87%), 9 alcohols (4.17–14.69%), 1 ether (0.18–2.22%), 2 esters (0.43–1.54%), and 1 furan (0.13–0.52%), in which aldehydes, ketones, and alcohols were the main categories. Among the six cut parts, the relative content of aldehydes (54.07%) was the highest in the gizzard, and the relative content of ketones (62.87%) was the highest in the heart. Meanwhile, the relative content of alcohols (14.69%) was the highest in the liver. Based on a stable and reliable predictive model established by orthogonal partial least squares–discriminant analysis (OPLS-DA), 3-hydroxy-2-butanone (monomer and dimer), acetone, 2-butanone monomer, hexanal (monomer and dimer), isopentyl alcohol monomer, and n-hexanol monomer were picked out as characteristic VOCs based on variable importance in projection (VIP value > 1.0, p < 0.05). Principal component analysis (PCA) and the clustering heatmap indicated that the characteristic VOCs could effectively distinguish the six cut parts of Lueyang black chicken. The specific VOCs responsible for flavor differences among six different cut parts of Lueyang black chicken were hexanal (monomer and dimer) for the gizzard, 2-butanone monomer and hexanal dimer for the breast, hexanal monomer for the back, 3-hydroxy-2-butanone monomer for the leg, 3-hydroxy-2-butanone (monomer and dimer) for the heart, and acetone and isopentyl alcohol monomer for the liver. These findings could reveal references for quality assessment and development of chilled products related to different cut parts of Lueyang black chicken in the future.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Qualitative Analysis Of Vocs In Six Different Cut Parts Of L...mentioning

confidence: 99%

See 1 more Smart Citation