Ning Houqi, Yang Aiping, Zhou Wenjing, Li Songling, Tang Yifang, Ma Wenbo, Liu Ping
School of Food and Bioengineering, Xihua University, Chengdu, 610039, China.
School of psychiatry, North Sichuan medical college, Nanchong, 637000, Sichuan, China.
Food Chem X. 2025 Jun 12;29:102659. doi: 10.1016/j.fochx.2025.102659. eCollection 2025 Jul.
This study identified key volatile off-flavor compounds in chicken meat. Flavor compounds were analyzed using headspace solid-phase microextraction (HS-SPME), two-dimensional gas chromatography-mass spectrometry (GC × GC-MS) and gas chromatography-mass spectrometry-olfactometry (GC-O-MS). Eighteen volatile flavor compounds (odor activity values ≥1, flavor intensity ≥2) in various chicken meat were found, and green leg chicken has the highest number of selected flavor compounds (14). These 14 compounds were individually incorporated into a flavorless chicken matrix and quantitatively analyzed by GC × GC-MS. Thirteen key flavor compounds were determined and further validated through recombination and omission experiments. Six key off-flavor compounds, 1-octen-3-ol, heptanal, hexanal, nonanal, decanal, dodecanal, were identified. Besides, polyphenol and spice extracts significantly reduced off-flavors in chicken, particularly tea polyphenol. It decreased thiobarbituric acid (TBA) levels and off-flavor values of chicken meat by 90.6 % and 55.6 %, as well as the concentration of 6 key off-flavor compounds ( < 0.05).
本研究鉴定了鸡肉中的关键挥发性异味化合物。采用顶空固相微萃取（HS-SPME）、二维气相色谱-质谱联用（GC×GC-MS）和气相色谱-质谱-嗅闻联用（GC-O-MS）对风味化合物进行分析。在不同鸡肉中发现了18种挥发性风味化合物（气味活性值≥1，风味强度≥2），其中绿脚鸡中选定的风味化合物数量最多（14种）。将这14种化合物分别添加到无风味鸡肉基质中，并通过GC×GC-MS进行定量分析。确定了13种关键风味化合物，并通过重组和剔除实验进一步验证。鉴定出6种关键异味化合物，即1-辛烯-3-醇、庚醛、己醛、壬醛、癸醛、十二醛。此外，多酚和香料提取物能显著降低鸡肉中的异味，尤其是茶多酚。它使鸡肉的硫代巴比妥酸（TBA）水平和异味值分别降低了90.6%和55.6%，同时还降低了6种关键异味化合物的浓度（P<0.05）。
