title: Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.
abstract: Sensory evaluation was used to identify flavor precursors that are critical for flavor development in cooked chicken. Among the potential flavor precursors studied (thiamin, inosine 5'-monophosphate, ribose, ribose-5-phosphate, glucose, and glucose-6-phosphate), ribose appears most important for chicken aroma. An elevated concentration (added or natural) of only 2-4-fold the natural concentration gives an increase in the selected aroma and flavor attributes of cooked chicken meat. Assessment of the volatile odor compounds by gas chromatography-odor assessment and gas chromatography-mass spectrometry showed that ribose increased odors described as "roasted" and "chicken" and that the changes in odor due to additional ribose are probably caused by elevated concentrations of compounds such as 2-furanmethanethiol, 2-methyl-3-furanthiol, and 3-methylthiopropanal.
authors.affiliation: Department of Food Science, Queen's University Belfast, Belfast BT9 5PX, United Kingdom.
authors.forename: Michel
authors.initials: M
authors.lastname: Aliani
authors.forename: Linda J
authors.initials: LJ
authors.lastname: Farmer
mesh_terms: D000818:Animals; D002645:Chickens; D002849:Chromatography, Gas; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D008460:Meat / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D012266:Ribose / Q000032:analysis; D013649:Taste; D014835:Volatilization
chemical_list: D012266:Ribose