ArticleFrontiers in physiology2022
A Comparison of Different Tissues Identifies the Main Precursors of Volatile Substances in Chicken Meat.
Article in Frontiers in physiology, 2022. 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, 14 citations in OpenAlex.
- Effect of dietary Bacillus subtilis on basic chemical composition, free amino acids, fatty acids and volatile organic compounds in broiler meat.Poultry science · 2026Article
- Transient high temperature treatment: Impacts on taste-aroma formation and mechanisms in dried tuna.Current research in food science · 2026Article
- Impact of Different Grilling Temperatures on the Volatile Profile of Beef.Foods (Basel, Switzerland) · 2025Article
- Optimizing GC-IMS for Pork Volatile Fingerprinting: Effects of Incubation Conditions and Medium on Aroma Profiles.Foods (Basel, Switzerland) · 2025Article
- Metabolome analysis of frozen chicken breast during thawing at room temperature.Food chemistry: X · 2025Article
- Characterization and comparison of flavor compounds in different specialty chicken meat after stewing.Food chemistry: X · 2025Article
- Changes in growth performance, immune function, and meat quality of yellow-feathered broilers fedFrontiers in veterinary science · 2025Article
- Identification of Metabolites in Muscles of Lueyang Black-Bone Chickens: A Comparative Analysis of Caged and Cage-Free Rearing Modes Using Untargeted Metabolomic Techniques.Animals : an open access journal from MDPI · 2024Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Amino acids and fatty acids are the main precursors of volatile organic compounds (VOCs) in meat. The purpose of this study was to determine the main VOC components in chicken breast muscle (BM) and abdominal fat (AF) tissue, as well as the source of VOCs, to provide a basis for quality improvement of broilers. BM and AF served as experimental and control groups, and gas chromatography-mass spectrometry (GC-MS) and untargeted metabolomics were employed to identify the source of VOCs. The results revealed nine VOCs in BM and AF tissues, including hexanal, octanal, and nonanal. VOCs including 1-octen-3-ol, (E,E)-2, 4-nonadienal, and benzaldehyde were significantly elevated in BM compared with AF (
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