Gas chromatographic and mass spectral analyses of cooked chicken meat volatiles

Origin and Nature of Aroma in Fat of Cooked Poultry

“…The naphthalene or "moth ball" odor observed (Table 6) recalls our identification of a naphthalene compound in cooked chicken meat volatiles (Nonaka et al, 1967). It is well documented that carotenoids undergo thermal decompositions to give methyl naphthalenes, toluene and xylene (Jones et al, 1948;Erdman, 1961;Borenstein et al, 1966).…”

“…Doubtless a wide variety of other hydrocarbons and cyclic compounds are also formed in the decomposition of carotenoids. Hence the carotenoids are likely precursors of naphthalene, toluene, xylene and possibly other "unusual" hydrocarbons and benzene derivatives that have been repeatedly found in aroma fractions of foods such as chicken, beef, butter and fish (Nonaka et al, 1967;Merritt et al, 1965;Wick et Fig. 7-Chromatogram of volatiles isolated from roasted turkey drip oil illustrating the degradation of valine and leucine in the hot drip oil.…”

Preliminary study of the volatile fraction in the raw meat of pork, duck and goose

“…The 3-hydroxybutanone is an important component in terms of flavour (Forss, 1972;Grosch, 1982), as related to a creamy dairy odour. 2-penthyl furan has already been discovered in meat (Nonaka et al, 1967;Greenberg, 1981). Presumably formed by autoxidation of linoleate, it imparts a ''bean-like'' and ''grassy'' flavour impression when added to vegetable oil at a concentration up to 10 ppm (Tang et al, 1983).…”

Oxidative pathways to the formation of off-flavours

“…The presence of 2-octanone in roasted peanuts (Walradt et al, 1971) and cooked chicken (Nonaka et al, 1967) has been detected. Methyl ketones and secondary alcohols have been shown to be reponsible for the development of rancid off-flavour in desiccated coconut (Kellard et al, 1985).…”

“…For example, 4-heptanone was identified in flavourdeteriorated hydrogenated soyabean oil (Schepartz and Daubert, 1950). Nonaka et al (1967) reported the presence of 3-octanone and 5-undecanone in cooked chicken. The reaction mechanisms for the formation of these ketones are not yet proposed.…”