Approach to Evaluate the Sensory Quality Deterioration of Chicken Seasoning Using Characteristic Oxidation Indicators

Abstract

Sensory quality deterioration of chicken essence seasoning were investigated using physicochemical properties, gas chromatography-mass spectrometry (GC-MS) and descriptive sensory analysis to approach an evaluation of the chicken seasoning deterioration. It has been found that oil oxidation was the dominant reason of sensory quality deterioration for chicken seasoning, and both POV and TOTOX were the key indexes for evaluating their oxidation state. Moreover, fifty-five aroma compounds were identified, including 3 sulfurs, 13 aldehydes, 10 ketones, 4 alcohols and phenols, 11 olefins, 2 alkanes, 2 heterocycles, 5 pyrazines and 5 esters. Seven aldehydes (specifically for hexanal) were chosen as key compounds to characterize sensory quality deterioration. Further, PLSR result elucidated that the evolution of aldehydes was highly correlated with sensory quality deterioration. Results from these analyses demonstrate that the POV, TOTOX and hexanal can be used as valuable indicators for evaluating the sensory quality deterioration of chicken seasoning.

Keywords: Sensory quality, Lipid oxidation, volatile compounds, GC-MS, Oxidation indicators