Research Keyword: odor activity value

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

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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.

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Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce

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This research reveals how Sichuan-style black soybean soy sauce develops its distinctive complex flavor over six months of natural fermentation. The study tracked changes in taste and aroma compounds, identifying key flavor contributors like methional (sauce-like) and 1-octen-3-ol (mushroom-like). Different microorganisms dominate at different fermentation stages, with early-stage fungi breaking down proteins and later-stage bacteria and yeasts creating aromatic compounds. The findings provide insights for improving traditional soy sauce production methods.

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