ArticleJournal of food science and technology2022
Characteristics and formation mechanism of key volatile compounds in sugar-smoked chicken.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 10 citations in OpenAlex.
- Assessment of nutritional value and flavor characteristics of Taihe silky fowl across varieties and marketing ages.Food chemistry: X · 2026Article
- Formation of (Food chemistry: X · 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
- Metabolomic Insights into Volatile Profiles and Flavor Enhancement of Spice-Smoked Chicken Wings.Foods (Basel, Switzerland) · 2025Article
- GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens.Heliyon · 2024Article
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this paper, the volatile compounds and profile of sugar-smoked chicken thighs were studied, which were proceed by using dividual smoking materials such as sucrose, maltose, glucose, fructose and xylose. A total of 33 volatile compounds in sugar-smoked samples were identified and quantitated by gas chromatography/mass spectrometry (GC/MS). The furfural, 5-methylfurfural, 1-octene-3-ol, hexanal, heptanal and nonanal were the most important volatile compounds with odour activity values (OAVs) greater than 1, among which furfural and 5-methylfurfural contributed mainly to the smoky aroma. The sucrose, glucose and fructose pyrolysis all produced high yield of furans, such as furfural (FF) and 5-hydroxymethylfurfural (5-HMF) based on pyrolysis mass spectrometry and gas chromatography/mass spectrometry (Py-GC/MS). During the smoking process, then the 5-HMF pyrolyzed into 5-methylfurfural. The sucrose was the good carbohydrate to form furans with smoky aroma. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05071-y.
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