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Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers
- Fan, Mengdie, Xiao, Qunfei, Xie, Jianchun, Cheng, Jie, Sun, Baoguo, Du, Wenbin, Wang, Yaxin, Wang, Tianze
- Journal of agricultural and food chemistry 2018 v.66 no.39 pp. 10242-10251
- aldehydes, broiler chickens, broths, cysteine, evaporation, flavor, meat, odor compounds, odors, polyunsaturated fatty acids, ribose, thiamin, water solubility, China
- The unique flavor of Beijing Youji (BJY) chicken broth compared with that of commercial broilers (CB) was investigated by solvent-assisted flavor evaporation combined with AEDA/GC-O (aroma extract dilution analysis of gas chromatography–olfactometry), quantitation, and aroma recombination. A total of 71 odorants with almost the same major odorants (≥10 ng/g broth) were found by GC-O in both BJY and CB broths. However, BJY broth had thirty-two more extra odorants than CB broth, indicating the rich fragrance of the former. Aroma recombination and omission experiments demonstrated that 21 versus 17 odorants (with OAV ≥ 1) contributed significantly to BJY and CB broth aromas, respectively. Those key odorants mainly included sulfur-containing compounds and aliphatic aldehydes, such as 2-methyl-3-furanthiol, 3-(methylthio)propanal, (E,E)-2,4-decadienal, etc. Furthermore, composition analysis of the meat suggested that the better flavor, with rather more odorants, of BJY broth is probably due to higher contents of polyunsaturated fatty acids and water-soluble flavor precursor, including ribose, cysteine, thiamine, etc., present in the BJY meat.