ArticleJournal of food science2025
Sulfur Supplementation Potentiates the Formation of Meat Aroma Compounds in Thermally Treated Chicken Carcass Hydrolysate.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Decoding Sulfur-Containing Aroma Compounds in Foods: From Key Odorant Mapping to Structure-Odor Mechanisms and Flavor Design.Foods (Basel, Switzerland) · 2026Review
- Sulfur Supplementation Potentiates the Formation of Meat Aroma Compounds in Thermally Treated Chicken Carcass Hydrolysate.Journal of food science · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Chicken carcass is a side stream of poultry processing and can be transformed into chicken sauce via hydrolysis and heat treatment. However, the sauce has weaker meaty aroma intensity due to deficiency of sulfur-containing (S-containing) amino acids. In this study, three different S-containing precursors (cysteine, onion, and djenkol bean) were selected for supplementation into chicken carcass hydrolysate to boost the generation of meaty aroma compounds. Cysteine was found to promote the formation of key meaty volatiles like 2-methyl-3-furanthiol and 2-furfurylthiol. Supplementation of onion or djenkol beans increased the formation of furfuryl methyl sulfide with fresh garlic or onion character aroma. The stable djenkolic acid in djenkol beans likely hindered their effectiveness as a precursor to volatile sulfur compounds. Headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and HS-GC-ion mobility spectrometry (IMS) detected a total of 60 and 49 volatiles, respectively, notably heat-generated aroma-active compounds 1-octen-3-ol, hexanal, and benzaldehyde. This study presents a promising approach to transforming low-value poultry side streams into flavorful condiments.
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