Evaluation of Volatile Compounds in Chicken Breast Meat Using Simultaneous Distillation and Extraction with Odor Activity Value
Yazarlar (3)
Çukurova Üniversitesi, Türkiye
Doç. Dr. Gökhan FİLİK
Kırşehir Ahi Evran Üniversitesi, Türkiye
Çukurova Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food and Nutrition Research (Q4) | ||
| Dergi ISSN | 1336-8672 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 04-2014 |
| Cilt / Sayı / Sayfa | 53 / 2 / 137–142 | DOI | – |
| Makale Linki | http://www.vup.sk/en/index.php?mainID=2navID=34version=2volume=53article=1923 | ||
| 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. © 2014 Národné pol'nohospodárske a potravinárske centrum (Slovakia). |
| Anahtar Kelimeler |
| Aroma | Chicken breast meat | Odour activity value | Simultaneous distillation-extraction |
