Characterisation of volatile flavour compounds in Chinese Chahua chicken meat using a spectroscopy-based non-targeted metabolomics approach

Yu Y. R., . and Wang G. Y., . and Ge C. R., . and Zhao W. H., . and Xun W., . and Liao G. Z., . Characterisation of volatile flavour compounds in Chinese Chahua chicken meat using a spectroscopy-based non-targeted metabolomics approach. pp. 763-779. ISSN 22317546

Chahua chicken is a local chicken breed in China that is famous for its high-quality sweet and fresh meat. The present work describes a thorough study of the content and composition of the volatile flavour compounds in raw and cooked meat of 300-day-old Chinese Chahua chickens as well as the odour characteristics of those flavour substances. The organic flavor compounds from the meat were studied using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry by applying a metabolomics-based method and the main active substances were determined by their sensory threshold and odour activity value. Results revealed that 88 and 99 distinct volatile organic compounds (VOCs) were detected in the breast and leg meat respectively of raw Chahua chicken; whereas 149 and 151 VOCs were detected in the breast and leg meat respectively of cooked Chahua chicken. In general it was determined that the overall flavour of Chahua chicken strongly depended on aldehydes and alcohols. Ten key aroma-inducing components namely 1-octene-3-ol (E)-2-octenal 2-methyl-butanal hexanal nonanal octanal 3-methyl-butanal heptanal 2-pentyl-furan and disulphide-dimethyl contributed to the characteristic flavour of Chahua chicken meat. The results provided fundamental understanding of the composition and odour characteristics of flavour active substances in raw and cooked Chahua chicken meat which could help evaluate the overall volatile flavour characteristics of Chinese Chahua chicken and inform industrial processors aiming to develop an effective quality standardisation strategies.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(04)%202021/DONE%2...

Abstract

Chahua chicken is a local chicken breed in China that is famous for its high-quality sweet and fresh meat. The present work describes a thorough study of the content and composition of the volatile flavour compounds in raw and cooked meat of 300-day-old Chinese Chahua chickens as well as the odour characteristics of those flavour substances. The organic flavor compounds from the meat were studied using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry by applying a metabolomics-based method and the main active substances were determined by their sensory threshold and odour activity value. Results revealed that 88 and 99 distinct volatile organic compounds (VOCs) were detected in the breast and leg meat respectively of raw Chahua chicken; whereas 149 and 151 VOCs were detected in the breast and leg meat respectively of cooked Chahua chicken. In general it was determined that the overall flavour of Chahua chicken strongly depended on aldehydes and alcohols. Ten key aroma-inducing components namely 1-octene-3-ol (E)-2-octenal 2-methyl-butanal hexanal nonanal octanal 3-methyl-butanal heptanal 2-pentyl-furan and disulphide-dimethyl contributed to the characteristic flavour of Chahua chicken meat. The results provided fundamental understanding of the composition and odour characteristics of flavour active substances in raw and cooked Chahua chicken meat which could help evaluate the overall volatile flavour characteristics of Chinese Chahua chicken and inform industrial processors aiming to develop an effective quality standardisation strategies.

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Item Type:	Article
AGROVOC Term:	Chicken meat
AGROVOC Term:	Volatile compounds
AGROVOC Term:	Spectroscopy
AGROVOC Term:	Experimental design
AGROVOC Term:	Analytical methods
AGROVOC Term:	Sampling
AGROVOC Term:	Quantitative analysis
AGROVOC Term:	Data analysis
AGROVOC Term:	Aroma compounds
AGROVOC Term:	Flavour compounds
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9999

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