Evaluation of volatile compounds in chicken breast meat using simultaneous distillation and extraction with odour activity value

Ayseli M. T., Filik G., SELLİ S.

JOURNAL OF FOOD AND NUTRITION RESEARCH, cilt.53, sa.2, ss.137-142, 2014 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 53 Sayı: 2
  • Basım Tarihi: 2014
  • Dergi Adı: JOURNAL OF FOOD AND NUTRITION RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.137-142
  • Anahtar Kelimeler: chicken breast meat, aroma, simultaneous distillation-extraction, odour activity value, CHROMATOGRAPHY-MASS-SPECTROMETRY, SOLID-PHASE MICROEXTRACTION, GC-MS, FLAVOR, BEEF, IDENTIFICATION, PRECURSORS, COMPONENTS, RAW
  • Çukurova Üniversitesi Adresli: Evet

Özet

Limited information is available about the volatile components of raw chicken meat; therefore the current study was aimed at chicken meat volatiles. In addition, odour activity values (OAV) were used to evaluate potent volatile components of the chicken meat. Simultaneous distillation and extraction with dichloromethane was used to obtain volatile components. The volatile compounds were analysed by gas chromatography-mass spectrometry. A total of 33 compounds were identified and quantified in the sample. Volatile acids, esters and alcohols were the dominant volatiles in the chicken breast meat. On the basis of OAV, the most important aroma compounds identified in the extract were hexanal and (E)-2-heptenal, which were described as the green-fresh odour and green-cheesy-fatty odour, respectively.