Abstract:Volatile components from chicken bouillons were extracted by headspace solid-phase microextraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS). Subsequently, odor-specific magnitude estimation (OSME) method using gas chromatography-olfactometry (GC-O) and odor activity value method (OAV) were used to determine the characteristic flavor components and conclude their contributions on the overall flavor. The relationship between sensory attributes and volatile compounds analyzed by GC-MS were established using partial least squares regression (PLS). The results identified 105 flavor compounds in chicken bouillons, including 13 sulfides, 26 alkanes, 18 aromatic compounds, 11 ketones, four alcohols, 15 alkenes, six aldehydes, ten heterocyclic compounds, and two esters. Among these, 32 flavor compounds showed good correlation with sensory attributes according to the PLS models. Additionally, GC-O analysis detected 23 aroma components. The characteristic flavor compounds in chicken bouillon identified by OSME method and OAV method included 2-propene-1-thiol, allyl methyl sulfide, 3,3'-thiobis-1-propene, 3-(allyldisulfanyl)-1-propene, caryophyllene, and (E,E)-2,4-decadienal. The results indicate that GC-MS, GC-O, and OAV methods coupled with PLS method can effectively and comprehensively evaluate the characteristic flavor components of chicken bouillons.
