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Food Chem

Title:		"Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment"
Author(s):		Feng Y; Cai Y; Fu X; Zheng L; Xiao Z; Zhao M;
Address:		"School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Department of Biology and Food Engineering, Shanghai Institute of Technology, 200235 Shanghai, China. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Department of Biology and Food Engineering, Shanghai Institute of Technology, 200235 Shanghai, China. Electronic address: femmzhao@scut.edu.cn"
Journal Title:		Food Chem
Year:		2018
Volume:		20180508
Issue:
Page Number:		274 - 280
DOI:		10.1016/j.foodchem.2018.05.043
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Two types of chicken broth, broiler broth (BB) and native chicken broth (NCB), were used to analyse their differences in aroma by gas chromatography-olfactometry/mass spectrometry (GC-O/MS). NCB contained more complex volatiles and exhibited a richer aromatic profile compared with BB. Results from aroma extract dilution analysis showed that (E,E)-2,4-decadienal was the odorant with highest flavour dilution (FD) factor in both broths. The FD factors of 10 odorants in NCB were greater than those in BB, and 13 odorants with almond, citrus, vegetable, cucumber and sweet smells were only found in NCB. Moreover, 16 aroma compounds had average odor activity values (OAVs) greater than 1, among which (E,Z)-2,4-decadienal (OAV(BB)?ª+=?ª+181, OAV(NCB)?ª+=?ª+1067), (E,E)-2,4-decadienal (OAV(BB)?ª+=?ª+175, OAV(NCB)?ª+=?ª+1065), (E,E)-2,4-nonadienal (OAV(BB)?ª+=?ª+28, OAV(NCB)?ª+=?ª+169), and (E)-2-nonenal (OAV(BB)?ª+=?ª+39, OAV(NCB)?ª+=?ª+120) exhibited the highest values. Omission tests corroborated the importance of dienals to the overall aroma of chicken broth; nevertheless, omitting either (E,E)-2,4-decadienal or (E,E)-2,4-nonadienal individually did not result in significant aroma change"
Keywords:		Aldehydes/analysis Animals Chickens Gas Chromatography-Mass Spectrometry Indicator Dilution Techniques Meat Products/*analysis Olfactometry *Smell Volatile Organic Compounds/*analysis Aroma-active compounds Chicken broth Gc-o Odor activity values Omission;
Notes:		"MedlineFeng, Yunzi Cai, Yu Fu, Xiong Zheng, Lin Xiao, Zuobing Zhao, Mouming eng England 2018/06/10 Food Chem. 2018 Nov 1; 265:274-280. doi: 10.1016/j.foodchem.2018.05.043. Epub 2018 May 8"