Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers

作者：Fan, Mengdie; Xiao, Qunfei; Xie, Jianchun^*; Cheng, Jie; Sun, Baoguo; Du, Wenbin; Wang, Yaxin; Wang, Tianze

来源：Journal of Agricultural and Food Chemistry, 2018, 66(39): 10242-10251.

DOI：10.1021/acs.jafc.8b03297

• chicken broth
• Beijing Youji
• Chinese native chicken
• broiler
• flavor
• aroma recombination

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.

• 出版日期2018-10-3
• 单位中国农业科学院; 北京工商大学