Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken

Yuan Xu; Yan Ping Chen; Shaolin Deng; Chunbao Li; Xinglian Xu; Guanghong Zhou; Yuan Liu

doi:10.1016/j.foodres.2020.109669

Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken

Food Res Int. 2020 Nov:137:109669. doi: 10.1016/j.foodres.2020.109669. Epub 2020 Sep 18.

Authors

Yuan Xu¹, Yan Ping Chen², Shaolin Deng³, Chunbao Li⁴, Xinglian Xu⁵, Guanghong Zhou⁶, Yuan Liu⁷

Affiliations

¹ Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240 China; National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210000 China. Electronic address: 2018808106@njau.edu.cn.
² Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240 China. Electronic address: catherinechenyp@sjtu.edu.cn.
³ National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210000 China; Guangdong Wens Jia Wei Foodstuff Co., Ltd, Yunfu, Guangdong 510507, China. Electronic address: dslin@njau.edu.cn.
⁴ National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210000 China. Electronic address: chunbao.li@njau.edu.cn.
⁵ National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210000 China. Electronic address: xlxus@njau.edu.cn.
⁶ National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210000 China. Electronic address: ghzhou@njau.edu.cn.
⁷ Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240 China. Electronic address: y_liu@sjtu.edu.cn.

PMID: 33233246
DOI: 10.1016/j.foodres.2020.109669

Abstract

Blanched chicken, boiling the whole chicken without removing head and butt parts during process, is a traditional poultry product in China. In this manuscript, the flavor differences of five parts (skin, breast, thigh, head and butt) of the Chinese blanched chicken (CBC) were studied using sensory evaluation and instrumental analysis. Check-all-that-apply (CATA), rate-all-that-apply (RATA), and 9-point hedonic preference were used to collect consumers' sensory results. Gas chromatograph-time of flight mass spectrometer (GC-ToF-MS) and electronic nose (E-nose) were used to discriminate flavor variances. CATA perceptions showed different parts of CBC stimulated consumers' odor and emotion feelings differently. GC-ToF-MS and E-nose data elaborated that the flavor of breast with chicken-like flavor was better than the other parts. Consumers preferred the chicken breast part the most. This analysis of different parts of CBC could provide advice to cater consumers' preference and predict the quality change might induce.

Keywords: CATA and RATA; Chinese Blanched Chicken; Consumers’ preference; E-nose; SPME-GC-ToF-MS.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Chickens*
China
Electronic Nose*
Odorants
Taste