ArticleFood chemistry: X2024
Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC-MS, AEDA, OAV, recombination-omission tests, and sensory evaluation.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 38 citations in OpenAlex.
- Color Darkening and Pyrazine Accumulation Associated with Apparent Roasting Intensity and Aroma Quality in Commercial Sesame Paste.Foods (Basel, Switzerland) · 2026Article
- Decoding Sulfur-Containing Aroma Compounds in Foods: From Key Odorant Mapping to Structure-Odor Mechanisms and Flavor Design.Foods (Basel, Switzerland) · 2026Review
- Research Progress on Muttony Flavor Regulation and the Establishment of Its Digital Intelligent Evaluation System From a Global Perspective.Comprehensive reviews in food science and food safety · 2026Review
- Analysis of the quality evolution law and regulation mechanism of fish scale collagen peptide (FSCP) products based on multi-modal data fusion.Food chemistry: X · 2026Article
- Flavor enhancement ofFood chemistry: X · 2026Article
- Characterization of key volatile compounds in meat-based broths using HS-SPME-Arrow-GC/MS and their relationship to sensory perception.Food chemistry: X · 2026Article
- Biochemical and gene expression analyses character volatile compounds, fatty acids, and physiochemical properties ofFood chemistry: X · 2025Article
- Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA and OAV Analysis.Foods (Basel, Switzerland) · 2025Article
- Characterization of the physicochemical properties and key aroma compounds of Beijing roast duck skin sugared by water-in-oil nanoemulsion.Food chemistry: X · 2025Article
- Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts.Food chemistry: X · 2025Article
- Whole genome sequencing analysis of a novel exopolysaccharide-producingFood chemistry: X · 2025Article
- Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage.Foods (Basel, Switzerland) · 2025Article
- Characterization ofFoods (Basel, Switzerland) · 2025Article
- Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method.Foods (Basel, Switzerland) · 2025Article
- Effective Strategies for Understanding Meat Flavor: A Review.Food science of animal resources · 2025Review
- Comparative analysis of key aroma compounds in air-frying roasted pork from five species.Food chemistry: X · 2024Article
- Tea marinating-induced improvement of quality in roasted chicken: The potential relationship between tea, flavor, and hazardous substances.Food chemistry: X · 2024Article
- Identification of Key Volatile Compounds in Tilapia during Air Frying Process by Quantitative Gas Chromatography-Ion Mobility Spectrometry.Molecules (Basel, Switzerland) · 2024Article
- Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS.Foods (Basel, Switzerland) · 2024Article
- Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomics.Current research in food science · 2024Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Aroma compounds in the roasted breasts, thighs and skins of chicken were isolated by solvent-assisted flavor evaporation (SAFE), quantitated by gas chromatography-olfactometry-mass (GC-O-MS), analyzed by aroma extract dilution analysis (AEDA), and determined by recombination-omission tests and sensory evaluation. Forty-seven aroma compounds in total, including aldehydes, ketones, furans, pyrazines, and furanones, were selected by AEDA. Twenty-five compounds were selected as pivotal odorants (Odor Activity Value, OAV ≥ 1). Twenty aroma compounds significantly were identified by recombination and omission experiments. Anethole (fennel odor) was the highest OAV (＞ 1843). Hexanal (grassy) and (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.