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Changes of the volatile fraction of cooked chicken meat during chill storing: results obtained by the electronic nose in comparison to GC-MS and GC olfactometry

  • Barbara Siegmund
  • W. Pfannhauser
ORIGINAL PAPER

Abstract

 In the present study the changes of the volatile fraction of heat-treated chicken meat in the course of chill storage were observed by using different techniques. It was the aim of the study to compare the results obtained by the new technique of the electronic nose to those gained by GC-MS and GC olfactometry (using comparative aroma extract dilution analysis). Chill storage at 4  °C of cooked chicken meat showed large increases in concentration as well as in flavour dilution factors of typical lipid oxidation products such as saturated and unsaturated aldehydes as well as alkylated furans, especially within the first 24 h. These results were confirmed by cluster analysis of selected lipid oxidation products. Analysing the chicken meat with an electronic nose showed results which are highly correlated with those obtained by commonly used and well-known gas chromatographic techniques.

Key words Cooked chicken meat Chill storage Sensory evaluation Cluster analysis Electronic nose 

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Copyright information

© Springer-Verlag Berlin Heidelberg 1999

Authors and Affiliations

  • Barbara Siegmund
    • 1
  • W. Pfannhauser
    • 1
  1. 1.Graz University of Technology, Institute for Bio- and Food Chemistry, Department for Food Chemistry, Petersgasse 12/II, A-8010 Graz, AustriaAT

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