Shiqi Xu,Miao Liang,Binshan Liu,Zhimin Zhang,Yuping Liu,Zhengwei Liu,Yudong Wang
To identify the key odorants in braised chicken thigh meat (BCTM) and to investigate their changes during BCTM storage from 1 month to 23 months at room temperature , volatiles were isolated by both solid-phase microextraction and solvent extraction combined with solvent-assisted flavor evaporation; a total of 27 odor-active regions were detected in the isolates by gas chromatography–mass spectrometry–olfactometry. Twenty-four odor-active compounds were identified positively by comparison of their odor characteristics, mass spectral data and retention indices with those of authentic compounds; their flavor dilution (FD) factors ranging from 1 to 512 were measured by aroma extract dilution assay. Eugenol had the highest FD factor of 512. The odorants with FD factors ≥ 4 were quantitated by internal standard curve method, and their odor activity values (OAVs) were calculated. 2-Methyl-3-furanthiol and (E,E) -2,4-decadienal had the highest OAVs. Fourteen compounds with OAVs ≥ 1 were determined to be the key odorants of BCTM; recombination experiments confirmed that these odorants could simulate the overall aroma profile of BCTM. To further investigate the changes in odorants during storage, their concentrations and OAVs were determined. The results showed that the number of key odorants did not change, and no off-odor compound was detected.
Effects of braising duration on volatile organic compounds (VOCs) and lipids in chicken were investigated. Aroma profiles identified by an electronic nose were effective in differentiating braising stages. During braising process, a total of 25 key VOCs were detected in braised chicken, and sample braised for 210 min exhibited the highest level of key VOCs. Additionally, a gas chromatography mass spectrometry fingerprint was established to evaluate the distribution of VOCs throughout the braising process. Partial least square discriminant analysis indicated that 2-heptanone, 3-methyl-2-butanone, octanal, nonanal, butanal, (E)-2-pentenal, 1-octen-3-ol, 1-hexanol, pentanal, hexanal, and 1-pentanol significantly affected flavor characteristics of braised chicken. Furthermore, 88 differential lipids were screened, and glycerolipids metabolic was found to be main metabolic pathway during braising process. Triglycerides (TG) and phosphatidyl ethanolamine (PE), such as TG (16:0/18:1/18:2), TG (18:0/18:1/18:2), TG (18:1/18:2/18:3), TG (18:1/18:1/18:2), PE (O-18:2/18:2), PE(O-18:2/18:1), and TG (16:0/16:1/18:2), played a vital role in the generation of VOCs.
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