ArticlePoultry science2024
Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens.
Article in Poultry science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed.
- Integrated Transcriptomic and Proteomic Analyses Reveal the Effects and Mechanisms of Glycyrrhiza Polysaccharides in Alleviating Immune Stress in Broilers.Animals : an open access journal from MDPI · 2026Article
- Amino Acid Composition of Meat from Smena 9 Broiler Chickens During Ontogeny Under a High Stocking Density and Dietary Adaptogens Complex.Animals : an open access journal from MDPI · 2026Article
- Carbohydrate metabolism and phosphorylation cascades regulate flavor formation in chicken meat.Food chemistry. Molecular sciences · 2026Article
- Integrated transcriptomic and metabolomic analysis identifies C5NT1AL as a candidate gene influencing inosine monophosphate levels in chicken breast muscle.Poultry science · 2026Article
- Metabolomics and Transcriptomics Reveal the Effects of FermentedMetabolites · 2026Article
- Effects of dietary valine/isoleucine ratio and slaughter weight on the composition of pork flavor precursors.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2025Article
- Effect of dietary energy levels on productivity, fat deposition, and biochemical parameters of Woorimatdag1 breeder pullets.Animal bioscience · 2025Article
- Benefits of Essential Oil-Enriched Chitosan on Beef: From Appearance and Odour Improvement to Protection Against Blowfly Oviposition.Foods (Basel, Switzerland) · 2025Article
- The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast.Food science of animal resources · 2025Article
- GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens.Heliyon · 2024Article
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8 authors.
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Abstract
This study was aimed to identify and compare the taste-related compounds (nucleotide-related compounds, free amino acid contents, and fatty acid composition) and aroma (volatile organic compounds [VOC]) compounds in the chicken breast meat from 3 kinds of Korean native chicken (KNC), namely Hanhyup 3 (HH3), Woorimatdag 1 (WRMD1) and Woorimatdag 2 (WRMD2). Among the 3 breeds, WRMD1 had significantly higher IMP and AMP contents than HH3. WRMD2 exhibited higher levels of umami and sweet-taste amino acids and oleic acid composition compared to HH3 (P < 0.05). HH3 showed a higher composition of unsaturated fatty acids than WRMD2 (P < 0.05). On their discrimination by flavor composition, some compounds including aspartic acid were analyzed as important compounds. Regarding aroma compounds, unique aroma compounds were detected for each breed and some compounds such as isopropyl myristate, p-cresol, (S)-(+)-3-Methyl-1-pentanol, and cyclic octa-atomic sulfur were expected to be utilized as key compounds in discrimination of the 3 breeds. From the result of this study, the differences on the flavor compounds of three breeds were elucidated and key compounds for their discrimination were presented.
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