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Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation

Summary

Scientists identified the 20 most important flavor compounds that make roasted chicken taste and smell distinctive. The study found that certain compounds like anethole (fennel flavor) and various pyrazines (nutty, toasty flavors) are the main contributors to roasted chicken’s appealing aroma. These compounds are produced through heating during the roasting process and are especially concentrated on the chicken skin. Understanding these key flavor compounds can help producers maintain and improve roasted chicken quality.

Background

Roasted chicken is a traditional Chinese culinary delicacy with distinctive flavor profiles. Aromatic compounds in roasted chicken are produced through complex heat-induced reactions, primarily from water-soluble compounds like amino acids and reducing sugars, and fat-soluble compounds including triglycerides and phospholipids.

Objective

To comprehensively analyze the key aroma compounds in roasted chicken using advanced analytical techniques including SPME, SAFE, GC-O-MS, AEDA, and sensory evaluation. The study aimed to identify pivotal odorants and determine their contribution to overall aroma through recombination and omission experiments.

Results

A total of 47 odor-active compounds were identified, with 25 selected as pivotal odorants (OAV ≥ 1). Twenty key aroma compounds were confirmed through recombination-omission experiments. Anethole had the highest OAV (>1843), while hexanal and (E,E)-2,4-decadienal were the most abundant aldehydes. Pyrazines and furanones, particularly 4-hydroxy-5-methyl-3(2H)-furanone, significantly contributed to roasted chicken aroma.

Conclusion

Twenty key aroma compounds were identified as significant contributors to roasted chicken aroma. Hexanal, (E,E)-2,4-decadienal, 1-octen-3-ol, methanethiol, and dimethyl trisulfide emerged as key compounds. Pyrazines and furanones had the most significant effect on roasted chicken odor, especially in the skin, providing the foundation for industrial aroma production and preservation.
  • Published in:Food Chemistry X,
  • Study Type:Analytical Study,
  • Source: PMID: 38420500
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