Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

被引:150
作者
Feng, Yunzi [1 ]
Cai, Yu [1 ]
Fu, Xiong [1 ]
Zheng, Lin [1 ]
Xiao, Zuobing [2 ]
Zhao, Mouming [1 ,2 ]
机构
[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China
[2] Shanghai Inst Technol, Dept Biol & Food Engn, Shanghai 200235, Peoples R China
基金
中国国家自然科学基金;
关键词
Chicken broth; Aroma-active compounds; GC-O; Odor activity values; Omission test; COOKED CHICKEN; VOLATILE FRACTION; SULFUR-COMPOUNDS; MEAT FLAVOR; GC-O; IDENTIFICATION; OLFACTOMETRY; AUTOXIDATION; COMPONENTS; CARBONYL;
D O I
10.1016/j.foodchem.2018.05.043
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Two types of chicken broth, broiler broth (BB) and native chicken broth (NCB), were used to analyse their differences in aroma by gas chromatography-olfactometry/mass spectrometry (GC-O/MS). NCB contained more complex volatiles and exhibited a richer aromatic profile compared with BB. Results from aroma extract dilution analysis showed that (E,E)-2,4-decadienal was the odorant with highest flavour dilution (FD) factor in both broths. The FD factors of 10 odorants in NCB were greater than those in BB, and 13 odorants with almond, citrus, vegetable, cucumber and sweet smells were only found in NCB. Moreover, 16 aroma compounds had average odor activity values (OAVs) greater than 1, among which (E,Z)-2,4-decadienal (OAV(BB) = 181, OAV(NCB) = 1067), (E, E)-2,4-decadienal (OAV(BB) = 175, OAV(NCB) = 1065), (E, E)-2,4-nonadienal (OAV(BB) = 28, OAV(NCB) = 169), and (E)-2-nonenal (OAV(BB) = 39, OAV(NCB) = 120) exhibited the highest values. Omission tests corroborated the importance of dienals to the overall aroma of chicken broth; nevertheless, omitting either (E, E)-2,4-decadienal or (E, E)-2,4-nonadienal individually did not result in significant aroma change.
引用
收藏
页码:274 / 280
页数:7
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