Analysis of Volatile Flavor Compounds in Ten Commercial Chicken Flavors
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Abstract:
In order to study the aroma compositions of commercial chicken flavors, headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to analyze ten commercial products. A total of 131 compounds were identified with various types of the same compound, such as sulfur-containing compounds (29), terpenes (28), and aldehydes (25), followed by esters, furan(one)s, ketones, pyrazines, phenols, acids, and alcohols. Significant differences in the aroma composition were observed among these different chicken flavors. The flavor with the most complex aroma composition was used as the representative sample to study the aroma profiles of chicken flavor using gas chromatography-olfactometry (GC-O), and thirty aroma-active compounds were detected. The representative aroma-active compounds and their corresponding aroma types were classified as follows: meat-like flavors (2-methyl-3-furyl) disulfide and 2-[(methyldithio) methyl] furan), characteristic fat flavors ((E,E)-2,4-heptadienal and (E,E)-2,4-nonadienal), alliaceous flavor (dimethyl trisulfide and diallyl disulfide), spicy flavor (4-methoxybenzaldehyde and 4-ethyl-2-methoxyphenol), roasted flavor (3-(methylthio) propanal), caramel-like flavor (2,4-dihydro-2,5-dimethyl-3(2H)-furanone and 2,5-dimethyl-4-hydroxy-3(2H)-furanone), sour flavor (acetic acid), and milk flavor (2,3-butanedione).
