Evaluation of volatile compounds in chicken breast meat using simultaneous distillation and extraction with odour activity value

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)

Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis

PubMedID: 25038709Aroma and aroma-active compounds of cherry tomato (Lycopersicum esculentum) was analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of tomato odour. A total of 49 aroma compounds were identified and quantified in fresh cherry tomato. Aldehydes were qualitatively and quantitatively the most dominant volatiles in cherry tomato, followed by alcohols. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of tomato sample. A total of 21 aroma-active compounds were detected in aromatic extract of fresh tomato, of which 18 were identified. On the basis of the flavour dilution (FD) factor, the most powerful aroma-active compounds identified in the extract were (Z)-3-hexenal (FD = 1024) and (E)-2-hexenal (FD = 256), which were described as the strong green-grassy and green-leafy odour, respectively. The major organic acid and sugar found were citric acid and fructose, respectively. © 2014 Elsevier Ltd. All rights reserved