ArticlePoultry science2021
Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process.
Article in Poultry science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Carbohydrate metabolism and phosphorylation cascades regulate flavor formation in chicken meat.Food chemistry. Molecular sciences · 2026Article
- Exploring the influence of sex and age on the quality and flavor of Huai goat longissimus thoracis et lumborum through transcriptomic and metabolomic analyses.BMC genomics · 2025Article
- Formation of aroma compounds in smoked chickens during the sugar-smoking process using SPME/SAFE-GC-MS and ESR technologies.Food chemistry: X · 2025Review
- Effective Strategies for Understanding Meat Flavor: A Review.Food science of animal resources · 2025Review
- Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS.Molecules (Basel, Switzerland) · 2023Article
- Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review.Sensors (Basel, Switzerland) · 2023Review
- Effect of cooking modes on quality and flavor characteristic inFrontiers in nutrition · 2022Article
- Identifying and characterizing the components related to the brown color of Chinese sugar-smoked chicken during processing.Poultry science · 2021Article
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sugar-smoking contributes to improving flavor attributes of meat products. However, there is rather limited information concerning the relationship between sugar-smoking process parameters and volatile compound (VC) fingerprinting as well as related quality attributes of sugar-smoked chicken. In this work, the changes in VC across the whole sugar-smoking process were determined and analyzed and physicochemical properties, free fatty acid, thiobarbituric acid reactive substances values, and E-nose were also performed to characterize the quality properties of sugar-smoked chicken breast (CB) and chicken skin (CS). Results suggested that a higher amount (P < 0.05) of total VC was observed in CS compared with CB during the whole processing, which may be correlated with higher thiobarbituric acid reactive substances values, and higher polyunsaturated fatty acid/saturated fatty acid ratio. According to E-nose analysis, the volatile flavor is clearly separated in the sugar-smoking stage. Volatile fingerprinting results revealed that heterocycles were the characteristic flavor formed during sugar-smoking process and hexanal, nonanal, furfural, 5-methyl-2-furancarboxaldehyde, and 2-acetyl-5-methylfuran were the major volatiles of the CS, which was closely related to lipid oxidation and caramelization reaction. Above all, the flavor of sugar-smoked chicken was mainly derived from CS and sugar-smoked process improved the flavor of CS. This study could provide theoretical guidance for regulation of the color and flavor of sugar-smoked chicken and further promote the development of the industry.
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