Identification of the main aroma compounds in Chinese local chicken high-quality meat

文献类型： 外文期刊

第一作者： Jin, Yuxi

作者： Jin, Yuxi;Cui, Huanxian;Yuan, Xiaoya;Liu, Lu;Liu, Xiaojing;Wang, Yongli;Ding, Jiqiang;Zhao, Guiping;Wen, Jie;Xiang, Hai;Li, Hua;Zhang, Xinxiao;Liu, Jianfeng

作者机构：

关键词： Chinese local chickens; Meat quality; Main aroma compound; Hexanal; 1-octen-3-ol

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 359 卷

页码：

收录情况： SCI

摘要： Chicken meat flavor has deteriorated with the increase of meat production. With the aim to identify the main aroma compounds in chicken meat, 972 Chinese local chickens are used to analyze the volatile organic compounds (VOCs) in meat by gas chromatography-mass spectrometry analysis. The results revealed that various VOCs present in the meat belong to aldehyde, alcohol and alkane classes. Total aldehyde content is highest in breeds significantly negatively correlated with the content of the other two classes, and their flavor can be distinguished by E-nose. Also, 9 common VOCs were shared by different breeds. Furthermore, principal component analysis identified hexanal and 1-octen-3-ol as the major VOCs according to the three classes, 9 common VOCs, or all VOCs as a whole in each breed, respectively. This study identified the main aroma VOCs in chicken meat, which could serve as a basis for breeding chickens with improved meat flavor.

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