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Poult Sci

Title:		Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace-gas chromatography-ion mobility spectrometry
Author(s):		Yao W; Cai Y; Liu D; Zhao Z; Zhang Z; Ma S; Zhang M; Zhang H;
Address:		"National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Chemistry and Chemical Engineering, Bohai University, Jinzhou 121013, China. National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Food Science and Technology, Bohai University, Jinzhou 121013, China. Electronic address: jz_dyliu@126.com. National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Food Science and Technology, Bohai University, Jinzhou 121013, China. College of Chemistry and Chemical Engineering, Bohai University, Jinzhou 121013, China. Shandong Hanon Scientific Instrument Co., Ltd., Jinan, Shandong 250101, China"
Journal Title:		Poult Sci
Year:		2020
Volume:		20200912
Issue:		12
Page Number:		7192 - 7201
DOI:		10.1016/j.psj.2020.09.011
ISSN/ISBN:		1525-3171 (Electronic) 0032-5791 (Print) 0032-5791 (Linking)
Abstract:		"This article presents investigation of the flavor profile on 5 different regional Chinese smoked chicken samples using gas chromatography-ion mobility spectrometry analysis methods. Five batches of samples were obtained over the course of 6 mo. A total of 34 flavor substances were identified in the 5 smoked chicken samples, including 10 aldehydes, 7 alcohols, 4 ketones, 2 hydrocarbons, 3 heterocyclic compounds, 4 esters, 2 ethers, and 2 phenolic compounds. The whole spectral fingerprint visually displayed flavor differences and relations in 5 types of smoked chicken with local characteristics. Moreover, the orthogonal projections to latent structures discriminant analysis model revealed that these samples could be separately classified into 5 groups. Multivariate statistical analysis showed that 20 chemicals with higher Variable Importance for the Projection values were the key contributors to the differences of flavor in these 5 kinds of smoked chicken. N-nonanal, heptanal, n-nonanal, heptanal, furfurol, and hexanal were the main common flavor compounds in the 5 types of Chinese smoked chicken, whereas linalool, alpha-terpineol, 1,8-cineole, and anethole were the main characteristic flavor compounds of Goubangzi chicken (No. 1); gamma-butyrolactone, 2-acetylfuran, 2-methoxyphenol, 2-acetylpyrrole, and limonene were determined as the key flavor compounds of Liaocheng chicken (No. 2); the concentration of octanal and n-nonanal was higher in Tangqiao chicken (No. 3); butyl acetate was the key contributor to the flavor compounds of Jinshan chicken (No. 4). 2-Heptanone and 2-pentylfuran had a high correlation with Zhuozishan chicken (No. 5). The different raw materials and ingredients used, especially the method of preparation and cultural differences, in different regions of the country in China were the main reasons leading to the similarities and differences of volatile compounds in the 5 kinds of Chinese traditional smoked chicken"
Keywords:		Animals *Chickens China *Food Analysis *Gas Chromatography-Mass Spectrometry/veterinary *Ion Mobility Spectrometry/veterinary *Poultry Products/analysis Smoke *Volatile Organic Compounds/analysis Hs-gc-ims poultry product smoked chicken volatile compound;
Notes:		"MedlineYao, Wensheng Cai, Yingxuan Liu, Dengyong Zhao, Zhinan Zhang, Zhenghao Ma, Shuangyu Zhang, Mingcheng Zhang, Hao eng England 2020/11/30 Poult Sci. 2020 Dec; 99(12):7192-7201. doi: 10.1016/j.psj.2020.09.011. Epub 2020 Sep 12"