Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS
Irradiation as a cold sterilization technology is increasingly used in chicken breast. The odor of animal food produced by medium dose irradiation is rarely reported. The purpose of this study was to investigate the effect of irradiation intensity on the distribution of volatile compounds in chicken...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co. Ltd.
2025-11-01
|
| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566924000910 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832582076511027200 |
|---|---|
| author | Ying Xu Yueyan Zhang Shiqing Song Lingyun Yao Min Sun Huatian Wang Chuang Yu Qian Liu Jun Lu Tao Feng |
| author_facet | Ying Xu Yueyan Zhang Shiqing Song Lingyun Yao Min Sun Huatian Wang Chuang Yu Qian Liu Jun Lu Tao Feng |
| author_sort | Ying Xu |
| collection | DOAJ |
| description | Irradiation as a cold sterilization technology is increasingly used in chicken breast. The odor of animal food produced by medium dose irradiation is rarely reported. The purpose of this study was to investigate the effect of irradiation intensity on the distribution of volatile compounds in chicken breast, and to provide the appropriate irradiation methods for reference to decontamination of chicken breast in practice. The volatiles in chicken breast at different irradiation doses were investigated by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and GC-ion mobility spectrometry (GC-IMS). There were 91 aroma compounds identified in this study, including 12 esters, 13 ketones, 15 aldehydes, 14 alcohols and so on. The volatiles in the irradiated chicken breasts were different from those in the non-irradiated chicken breasts. Sensory evaluation was conducted on irradiated chicken breasts, and partial least squares regression (PLSR) analysis was performed in combination with the volatile compound concentration to identify the characteristic compounds that contributed significantly to the fruity, musty, greasy, chicken flavor and paint flavor. It was indicated that (E)-2-octenal (odor activity value: 0.13−2.13), 1-octen-3-ol (7.66−113.44), nonanal (3.03−215.35), and acetoin (0.85−1.43) might be the characteristic compounds for irradiate-generated off-flavors. The irradiation intensity of 4 and 6 kGy had little negative effect on the flavor of chicken breast. In practical application, the irradiation dose of 4−6 kGy can be selected. Our study provided a reference for the selection of irradiation intensity in the processing of chicken breast, and revealed that the volatile substances had a great influence on the flavor of irradiated chicken breast, which laid a foundation for subsequent flavor regulation. |
| format | Article |
| id | doaj-art-13d52c10b2b144e9a9e3a669bd1da3c6 |
| institution | Kabale University |
| issn | 2772-5669 |
| language | English |
| publishDate | 2025-11-01 |
| publisher | KeAi Communications Co. Ltd. |
| record_format | Article |
| series | Journal of Future Foods |
| spelling | doaj-art-13d52c10b2b144e9a9e3a669bd1da3c62025-01-30T05:15:14ZengKeAi Communications Co. Ltd.Journal of Future Foods2772-56692025-11-0156561571Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMSYing Xu0Yueyan Zhang1Shiqing Song2Lingyun Yao3Min Sun4Huatian Wang5Chuang Yu6Qian Liu7Jun Lu8Tao Feng9School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201400, ChinaCollege of Life Science and Technology, Xinjiang University, Urumqi 830000, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201400, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201400, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201400, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201400, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201400, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201400, ChinaBioengineering House, Auckland 1010, New ZealandSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201400, China; Corresponding author at: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201400, China.Irradiation as a cold sterilization technology is increasingly used in chicken breast. The odor of animal food produced by medium dose irradiation is rarely reported. The purpose of this study was to investigate the effect of irradiation intensity on the distribution of volatile compounds in chicken breast, and to provide the appropriate irradiation methods for reference to decontamination of chicken breast in practice. The volatiles in chicken breast at different irradiation doses were investigated by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and GC-ion mobility spectrometry (GC-IMS). There were 91 aroma compounds identified in this study, including 12 esters, 13 ketones, 15 aldehydes, 14 alcohols and so on. The volatiles in the irradiated chicken breasts were different from those in the non-irradiated chicken breasts. Sensory evaluation was conducted on irradiated chicken breasts, and partial least squares regression (PLSR) analysis was performed in combination with the volatile compound concentration to identify the characteristic compounds that contributed significantly to the fruity, musty, greasy, chicken flavor and paint flavor. It was indicated that (E)-2-octenal (odor activity value: 0.13−2.13), 1-octen-3-ol (7.66−113.44), nonanal (3.03−215.35), and acetoin (0.85−1.43) might be the characteristic compounds for irradiate-generated off-flavors. The irradiation intensity of 4 and 6 kGy had little negative effect on the flavor of chicken breast. In practical application, the irradiation dose of 4−6 kGy can be selected. Our study provided a reference for the selection of irradiation intensity in the processing of chicken breast, and revealed that the volatile substances had a great influence on the flavor of irradiated chicken breast, which laid a foundation for subsequent flavor regulation.http://www.sciencedirect.com/science/article/pii/S2772566924000910Electronic beam irradiationChicken breastVolatile compoundHeadspace solid phase microextraction-gas chromatography-mass spectrometryGas chromatography-ion mobility spectrometrySensory evaluation |
| spellingShingle | Ying Xu Yueyan Zhang Shiqing Song Lingyun Yao Min Sun Huatian Wang Chuang Yu Qian Liu Jun Lu Tao Feng Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS Journal of Future Foods Electronic beam irradiation Chicken breast Volatile compound Headspace solid phase microextraction-gas chromatography-mass spectrometry Gas chromatography-ion mobility spectrometry Sensory evaluation |
| title | Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS |
| title_full | Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS |
| title_fullStr | Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS |
| title_full_unstemmed | Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS |
| title_short | Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS |
| title_sort | identification of flavor generated from irradiation of chicken breast via spme gc ms and gc ims |
| topic | Electronic beam irradiation Chicken breast Volatile compound Headspace solid phase microextraction-gas chromatography-mass spectrometry Gas chromatography-ion mobility spectrometry Sensory evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S2772566924000910 |
| work_keys_str_mv | AT yingxu identificationofflavorgeneratedfromirradiationofchickenbreastviaspmegcmsandgcims AT yueyanzhang identificationofflavorgeneratedfromirradiationofchickenbreastviaspmegcmsandgcims AT shiqingsong identificationofflavorgeneratedfromirradiationofchickenbreastviaspmegcmsandgcims AT lingyunyao identificationofflavorgeneratedfromirradiationofchickenbreastviaspmegcmsandgcims AT minsun identificationofflavorgeneratedfromirradiationofchickenbreastviaspmegcmsandgcims AT huatianwang identificationofflavorgeneratedfromirradiationofchickenbreastviaspmegcmsandgcims AT chuangyu identificationofflavorgeneratedfromirradiationofchickenbreastviaspmegcmsandgcims AT qianliu identificationofflavorgeneratedfromirradiationofchickenbreastviaspmegcmsandgcims AT junlu identificationofflavorgeneratedfromirradiationofchickenbreastviaspmegcmsandgcims AT taofeng identificationofflavorgeneratedfromirradiationofchickenbreastviaspmegcmsandgcims |