کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7584686 1492027 2018 29 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment
چکیده انگلیسی
Two types of chicken broth, broiler broth (BB) and native chicken broth (NCB), were used to analyse their differences in aroma by gas chromatography-olfactometry/mass spectrometry (GC-O/MS). NCB contained more complex volatiles and exhibited a richer aromatic profile compared with BB. Results from aroma extract dilution analysis showed that (E,E)-2,4-decadienal was the odorant with highest flavour dilution (FD) factor in both broths. The FD factors of 10 odorants in NCB were greater than those in BB, and 13 odorants with almond, citrus, vegetable, cucumber and sweet smells were only found in NCB. Moreover, 16 aroma compounds had average odor activity values (OAVs) greater than 1, among which (E,Z)-2,4-decadienal (OAVBB = 181, OAVNCB = 1067), (E,E)-2,4-decadienal (OAVBB = 175, OAVNCB = 1065), (E,E)-2,4-nonadienal (OAVBB = 28, OAVNCB = 169), and (E)-2-nonenal (OAVBB = 39, OAVNCB = 120) exhibited the highest values. Omission tests corroborated the importance of dienals to the overall aroma of chicken broth; nevertheless, omitting either (E,E)-2,4-decadienal or (E,E)-2,4-nonadienal individually did not result in significant aroma change.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 265, 1 November 2018, Pages 274-280
نویسندگان
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