Effect of Fatty Acids Profile with Thermal Oxidation of Chicken Fat on Characteristic Aroma of Chicken Flavors Assessed by Gas Chromatography Mass Spectrometry and Descriptive Sensory Analysis

The effect of fatty acids on the characteristic flavor obtained from the Maillard reaction is of particular interest today. Chicken fats were respectively heated at 7 temperatures with an interval increment of 20 degrees C within 60-180 degrees C, while non-heated chicken fat was as a control. Thirteen kinds of fatty acids were identified by gas chromatography mass spectrometry (GC-MS). These fatty acids were divided into 3 categories including 7 saturated fatty acids (SFA), 3 monounsaturated fatty acids (MUFA), and 3 polyunsaturated fatty acids (PUFA). Fifty-two kinds of aroma compounds were detected from lipid-Mallard reaction products (MRPs). Analysis of variance (ANOVA) statistical analysis indicated the significant difference (p < 0.001) in six sensory attributes (fatty, meaty, roasty, off-flavor, fresh and overall odor) of MRPs. Partial least square regression (PLSR) was used to detect positive correlation among fatty acids, volatile compounds and sensory attributes. The result showed that 100 degrees C sample (S-100) was correlated with overall flavor and MUFA.