Effect of Fatty Acids Profile with Thermal Oxidation of Chicken Fat on Characteristic Aroma of Chicken Flavors Assessed by Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis

• Published in: Food Science and Technology Research Vol. 22; no. 2; pp. 245 - 254
• Main Authors: Niu, Yunwei, Wu, Minling, Xiao, Zuobing, Chen, Feng, Zhu, Jiancai, Zhu, Guangyong
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 2016; Japan Science and Technology Agency
• Subjects: Analysis of variance; Chickens; Correlation; fatty acid; Fatty acids; Flavours; Gas chromatography; gas chromatography-mass spectrometry; Maillard reaction; Mass spectrometry; partial least square regression; sensory evaluation; Statistical analysis
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.22.245

The effect of fatty acids on the characteristic flavor obtained from the Maillard reaction is of particular interest today. Chicken fats were respectively heated at 7 temperatures with an interval increment of 20°C within 60–180°C, while non-heated chicken fat was as a control. Thirteen kinds of fatty acids were identified by gas chromatography-mass spectrometr. (GC-MS). These fatty acids were divided into 3 categories including 7 saturated fatty acids (SFA), 3 monounsaturated fatty acids (MUFA), and 3 polyunsaturated fatty acids (PUFA). Fifty-two kinds of aroma compounds were detected from lipid-Maillard reaction products (MRPs). Analysis of variance (ANOVA) statistical analysis indicated the significant difference (p < 0.001) in six sensory attributes (fatty, meaty, roasty, off-flavor, fresh and overall odor) of MRPs. Partial least square regression (PLSR) was used to detect positive correlation among fatty acids, volatile compounds and sensory attributes. The result showed that 100°C sample (S-100) was correlated with overall flavor and MUFA.