Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers

文献类型： 外文期刊

第一作者： Fan, Mengdie

作者： Fan, Mengdie;Xiao, Qunfei;Xie, Jianchun;Sun, Baoguo;Du, Wenbin;Wang, Yaxin;Wang, Tianze;Fan, Mengdie;Xiao, Qunfei;Xie, Jianchun;Sun, Baoguo;Du, Wenbin;Wang, Yaxin;Wang, Tianze;Cheng, Jie;Xie, Jianchun

作者机构：

关键词： chicken broth; Beijing Youji; Chinese native chicken; broiler; flavor; aroma recombination

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 2018 年 66 卷 39 期

页码：

收录情况： SCI

摘要： The unique flavor of Beijing Youji (BJY) chicken broth compared with that of commercial broilers (CB) was investigated by solvent-assisted flavor evaporation combined with AEDA/GC-O (aroma extract dilution analysis of gas chromatography olfactometry), quantitation, and aroma recombination. A total of 71 odorants with almost the same major odorants (>= 10 ng/g broth) were found by GC-O in both BJY and CB broths. However, BJY broth had thirty-two more extra odorants than CB broth, indicating the rich fragrance of the former. Aroma recombination and omission experiments demonstrated that 21 versus 17 odorants (with OAV >= 1) contributed significantly to BJY and CB broth aromas, respectively. Those key odorants mainly included sulfur-containing compounds and aliphatic aldehydes, such as 2-methyl-3-furanthiol, 3-(methylthio)propanal, (E,E)-2,4-decadienal, etc. Furthermore, composition analysis of the meat suggested that the better flavor, with rather more odorants, of BJY broth is probably due to higher contents of polyunsaturated fatty acids and water-soluble flavor precursor, including ribose, cysteine, thiamine, etc., present in the BJY meat.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序