Identification of the main aroma compounds in Chinese local chicken high-quality meat

Yuxi Jin; Huanxian Cui; Xiaoya Yuan; Lu Liu; Xiaojing Liu; Yongli Wang; Jiqiang Ding; Hai Xiang; Xinxiao Zhang; Jianfeng Liu; Hua Li; Guiping Zhao; Jie Wen

doi:10.1016/j.foodchem.2021.129930

Identification of the main aroma compounds in Chinese local chicken high-quality meat

Food Chem. 2021 Oct 15:359:129930. doi: 10.1016/j.foodchem.2021.129930. Epub 2021 Apr 23.

Authors

Yuxi Jin¹, Huanxian Cui¹, Xiaoya Yuan¹, Lu Liu¹, Xiaojing Liu¹, Yongli Wang¹, Jiqiang Ding¹, Hai Xiang², Xinxiao Zhang³, Jianfeng Liu⁴, Hua Li², Guiping Zhao¹, Jie Wen⁵

Affiliations

¹ Chinese Academy of Agricultural Science, State Key Laboratory of Animal Nutrition, Beijing 100193, China.
² Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, Foshan University, Guangdong 528225, China.
³ Jiangsu Academy of Agricultural Sciences, Jiangsu 210014, China.
⁴ China Agricultural University, Beijing 100193, China.
⁵ Chinese Academy of Agricultural Science, State Key Laboratory of Animal Nutrition, Beijing 100193, China. Electronic address: wenjie@caas.cn.

PMID: 33951611
DOI: 10.1016/j.foodchem.2021.129930

Abstract

Chicken meat flavor has deteriorated with the increase of meat production. With the aim to identify the main aroma compounds in chicken meat, 972 Chinese local chickens are used to analyze the volatile organic compounds (VOCs) in meat by gas chromatography-mass spectrometry analysis. The results revealed that various VOCs present in the meat belong to aldehyde, alcohol and alkane classes. Total aldehyde content is highest in breeds significantly negatively correlated with the content of the other two classes, and their flavor can be distinguished by E-nose. Also, 9 common VOCs were shared by different breeds. Furthermore, principal component analysis identified hexanal and 1-octen-3-ol as the major VOCs according to the three classes, 9 common VOCs, or all VOCs as a whole in each breed, respectively. This study identified the main aroma VOCs in chicken meat, which could serve as a basis for breeding chickens with improved meat flavor.

Keywords: 1-octen-3-ol; Chinese local chickens; Hexanal; Main aroma compound; Meat quality.

MeSH terms

Animals
Chickens*
China
Electronic Nose
Gas Chromatography-Mass Spectrometry / methods
Meat / analysis*
Odorants / analysis*
Volatile Organic Compounds / analysis
Volatile Organic Compounds / chemistry

Substances

Volatile Organic Compounds