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Food Chem

Title:		Identification of the main aroma compounds in Chinese local chicken high-quality meat
Author(s):		Jin Y; Cui H; Yuan X; Liu L; Liu X; Wang Y; Ding J; Xiang H; Zhang X; Liu J; Li H; Zhao G; Wen J;
Address:		"Chinese Academy of Agricultural Science, State Key Laboratory of Animal Nutrition, Beijing 100193, China. Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, Foshan University, Guangdong 528225, China. Jiangsu Academy of Agricultural Sciences, Jiangsu 210014, China. China Agricultural University, Beijing 100193, China. Chinese Academy of Agricultural Science, State Key Laboratory of Animal Nutrition, Beijing 100193, China. Electronic address: wenjie@caas.cn"
Journal Title:		Food Chem
Year:		2021
Volume:		20210423
Issue:
Page Number:		129930 -
DOI:		10.1016/j.foodchem.2021.129930
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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"
Keywords:		Animals *Chickens China Electronic Nose Gas Chromatography-Mass Spectrometry/methods Meat/*analysis Odorants/*analysis Volatile Organic Compounds/analysis/chemistry 1-octen-3-ol Chinese local chickens Hexanal Main aroma compound Meat quality;
Notes:		"MedlineJin, Yuxi Cui, Huanxian Yuan, Xiaoya Liu, Lu Liu, Xiaojing Wang, Yongli Ding, Jiqiang Xiang, Hai Zhang, Xinxiao Liu, Jianfeng Li, Hua Zhao, Guiping Wen, Jie eng England 2021/05/06 Food Chem. 2021 Oct 15; 359:129930. doi: 10.1016/j.foodchem.2021.129930. Epub 2021 Apr 23"