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Contribution of chicken base addition to aroma characteristics of Maillard reaction products based on gas chromatography-mass spectrometry, electronic nose, and statistical analysis

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Abstract

Maillard reaction products containing 0–86.67% (w/w) enzymatically hydrolyzed chicken breast (chicken base) were analyzed. Descriptive sensory analysis was conducted and the 5 sensory attributes of meaty, caramel, umami, continuity, and off-flavor were used for evaluation. A sample group containing 65.00% chicken base had high scores for meaty note. A sample group containing 86.67% had a high score for caramel note. The electronic nose was used for measurement of flavor quality changes based on a metal oxide sensor (MOS) array. GC-MS was used for identification of volatile compounds. Heterocyclic sulfur and nitrogen oxygen compounds (especially 2-methyl-3-furanthiol, 2-methyl-furan, 2-pentyl-furan, 2-acetyl-furan, bis (2-methyl-3-furyl) disulfide, furfural, 2-acetyl-pyrrole, 1-methyl-pyrrole, thiazole, and 4-methyl-thiazole) were responsible for meaty and caramel attributes. Statistical analysis was used to interpret the distribution of samples and correlations among variations.

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Authors and Affiliations

  1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, PR China

    Zuobing Xiao, Minling Wu, Yunwei Niu, Jiancai Zhu, Shiqing Song & Guangyong Zhu

  2. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, 29634, USA

    Feng Chen

  3. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu, 214112, PR China

    Xiaoming Zhang

Authors
  1. Zuobing Xiao
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  2. Minling Wu
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  3. Yunwei Niu
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  4. Feng Chen
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  5. Xiaoming Zhang
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  6. Jiancai Zhu
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  7. Shiqing Song
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  8. Guangyong Zhu
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Correspondence to Yunwei Niu.

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Xiao, Z., Wu, M., Niu, Y. et al. Contribution of chicken base addition to aroma characteristics of Maillard reaction products based on gas chromatography-mass spectrometry, electronic nose, and statistical analysis. Food Sci Biotechnol 24, 411–419 (2015). https://doi.org/10.1007/s10068-015-0054-7

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  • DOI: https://doi.org/10.1007/s10068-015-0054-7

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