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

15Citations
Citations of this article
16Readers
Mendeley users who have this article in their library.

Abstract

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 (OAVBB = 181, OAVNCB = 1067), (E,E)-2,4-decadienal (OAVBB = 175, OAVNCB = 1065), (E,E)-2,4-nonadienal (OAVBB = 28, OAVNCB = 169), and (E)-2-nonenal (OAVBB = 39, OAVNCB = 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.

Cite

CITATION STYLE

APA

Feng, Y., Cai, Y., Fu, X., Zheng, L., Xiao, Z., & Zhao, M. (2018). 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. Food Chemistry, 265, 274–280. https://doi.org/10.1016/j.foodchem.2018.05.043

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free