Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers,Journal of Agricultural and Food Chemistry

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Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-09-08 00:00:00 , DOI: 10.1021/acs.jafc.8b03297
Mengdie Fan ₁ , Qunfei Xiao ₁ , Jianchun Xie ₁ , Jie Cheng ₂ , Baoguo Sun ₁ , Wenbin Du ₁ , Yaxin Wang ₁ , Tianze Wang ₁

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The unique flavor of Beijing Youji (BJY) chicken broth compared with that of commercial broilers (CB) was investigated by solvent-assisted flavor evaporation combined with AEDA/GC-O (aroma extract dilution analysis of gas chromatography–olfactometry), quantitation, and aroma recombination. A total of 71 odorants with almost the same major odorants (≥10 ng/g broth) were found by GC-O in both BJY and CB broths. However, BJY broth had thirty-two more extra odorants than CB broth, indicating the rich fragrance of the former. Aroma recombination and omission experiments demonstrated that 21 versus 17 odorants (with OAV ≥ 1) contributed significantly to BJY and CB broth aromas, respectively. Those key odorants mainly included sulfur-containing compounds and aliphatic aldehydes, such as 2-methyl-3-furanthiol, 3-(methylthio)propanal, (E,E)-2,4-decadienal, etc. Furthermore, composition analysis of the meat suggested that the better flavor, with rather more odorants, of BJY broth is probably due to higher contents of polyunsaturated fatty acids and water-soluble flavor precursor, including ribose, cysteine, thiamine, etc., present in the BJY meat.

更新日期：2018-09-08

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