ArticleFood chemistry: X2025
Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts.
Article in Food chemistry: X, 2025. 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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Who cites it
10 citing papers in PubMed.
- Volatilomic Profiling of Early-Stage Biotransformation Enables Identification of Diagnostic Volatiles inFoods (Basel, Switzerland) · 2026Article
- Comparative Analysis of Volatile Compounds, Amino Acids, Fatty Acids, and Lipidomic Profiles in Thigh Muscles of Commercial Arbor Acres (AA) Broilers and Indigenous Chengkou and Langshan Chickens.Foods (Basel, Switzerland) · 2026Article
- Exploration of the mechanism of key odour substances in porcine large intestine by enzyme-alkali-alcohol ternary composite treatment: Efficacy of deodorisation treatments and impact on quality.Food chemistry: X · 2026Article
- Dynamic linkages between chicken meat production, consumption, income and trade: Evidence from Wavelet coherence and Granger causality in Asia.Poultry science · 2026Article
- Insight into the mechanism of Galega orientalis Lam. flavonoid extract in improving broiler meat antioxidative status and altering gut microbiota through network pharmacology.Poultry science · 2026Article
- Molecular sensory science elucidates the contribution of methyl ketones to the creamy aroma ofCurrent research in food science · 2026Article
- Formation mechanism and regulation strategies of off-flavors in meat and meat products - An overall perspective.Current research in food science · 2026Review
- Heat stress compromises nutritional quality and flavor of bovine raw milk: Evidence from multi-omics analyses.Food chemistry: X · 2025Article
- Fermented marigold meal enhances muscle nutrition and flavor in white feathered broilers via gut microbiota modulation.Food chemistry: X · 2025Article
- Effects of freeze-thaw cycles on the quality and flavor profiles of stir-fried ZhiJiang duck.Food chemistry: X · 2025Article
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Authors and funding
7 authors.
Funding
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Abstract
This study identified key volatile off-flavor compounds in chicken meat. Flavor compounds were analyzed using headspace solid-phase microextraction (HS-SPME), two-dimensional gas chromatography-mass spectrometry (GC × GC-MS) and gas chromatography-mass spectrometry-olfactometry (GC-O-MS). Eighteen volatile flavor compounds (odor activity values ≥1, flavor intensity ≥2) in various chicken meat were found, and green leg chicken has the highest number of selected flavor compounds (14). These 14 compounds were individually incorporated into a flavorless chicken matrix and quantitatively analyzed by GC × GC-MS. Thirteen key flavor compounds were determined and further validated through recombination and omission experiments. Six key off-flavor compounds, 1-octen-3-ol, heptanal, hexanal, nonanal, decanal, dodecanal, were identified. Besides, polyphenol and spice extracts significantly reduced off-flavors in chicken, particularly tea polyphenol. It decreased thiobarbituric acid (TBA) levels and off-flavor values of chicken meat by 90.6 % and 55.6 %, as well as the concentration of 6 key off-flavor compounds (
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