Scientific journal

53 2014

Journal of Food and Nutrition Research
Summary No. 2 / 2014

Ayseli, M. T. – Filik, G. – Selli, S.
Evaluation of volatile compounds in chicken breast meat using simultaneous distillation and extraction with odour activity value
Journal of Food and Nutrition Research, 53, 2014, No. 2, s. 137-142

Serkan Selli, Department of Food Engineering, Faculty of Agriculture, Cukurova University, Balcali, 01330 Adana, Turkey.
E-mail:, fax: + (90) 322 338 61 73

Summary: 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.

Keywords: chicken breast meat; aroma; simultaneous distillation-extraction; odour activity value

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