Precursors of chicken flavor. I. Determination of some flavor precursors in chicken muscle.
Previous studies suggest that differences in concentrations of natural flavor precursors of the Maillard reaction may affect the odor and flavor of cooked chicken meat. To determine whether such differences occur in the purchased product, chickens from a range of commercial sources were analyzed for selected precursors. These analyses demonstrated that variation occurs both between different commercial sources and between individual chickens from the same source. Coefficients of variation exceeding 30% were observed for inosine 5'-monophosphate, guanosine 5'-monophosphate, and inosine, comparable with those previously determined for reducing sugars and their phosphates. These correspond to concentration ranges of 3-fold and higher, which in some cases may have the potential to affect odor and flavor formation. In contrast, thiamin and amino acids (both protein and nonprotein) show less variation with ranges mainly less than 2-fold.
Aliani
Michel
M
Department of Food Science, Queen's University Belfast, and Agriculture, Food and Environmental Science Division, Department of Agriculture and Rural Development, Newforge Lane, Belfast BT9 5PX, United Kingdom.
Farmer
Linda J
LJ
D000249:Adenosine Monophosphate / Q000032:analysis; D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002645:Chickens; D006157:Guanosine Monophosphate / Q000032:analysis; D007288:Inosine / Q000032:analysis; D007291:Inosine Monophosphate / Q000032:analysis; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000032:analysis; D018482:Muscle, Skeletal / Q000737:chemistry*; D009812:Odorants / Q000032:analysis; D015203:Reproducibility of Results; D013649:Taste; D013831:Thiamine / Q000032:analysis
D000596:Amino Acids; D009124:Muscle Proteins; D007291:Inosine Monophosphate; D000249:Adenosine Monophosphate; D007288:Inosine; D006157:Guanosine Monophosphate; D013831:Thiamine