A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken
BACKGROUND A combination of quantitative marinating and Maillard reaction was investigated by adding d‐xylose, l‐cysteine and thiamine to the marinated brine of quantitative marinating, which was expected to enhance the volatile flavor of Chinese marinated chicken. Response surface methodology was u...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2017-02, Vol.97 (3), p.823-831 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Wei, Xiuli Wang, Chunqing Zhang, Chunhui Li, Xia Wang, Jinzhi Li, Hai Tang, Chunhong |
| description | BACKGROUND
A combination of quantitative marinating and Maillard reaction was investigated by adding d‐xylose, l‐cysteine and thiamine to the marinated brine of quantitative marinating, which was expected to enhance the volatile flavor of Chinese marinated chicken. Response surface methodology was used to optimize parameters, in which response was sensory evaluation scores of marinated chicken. A Box–Behnken center design was applied to the optimized added contents. The optimized contents were d‐xylose (1–5‰), l‐cysteine (1–5‰) and thiamine (1–3‰).
RESULTS
Analysis of variance indicated that a second‐order polynomial equation could predict the experimental data well (R2 = 0.94), and sensory evaluation scores were significantly affected by the added amount of d‐xylose, l‐cysteine and thiamine. The optimal conditions that maximized the sensory evaluation score of Chinese marinated chicken were found to be 4.96‰ d‐xylose, 2.28‰ l‐cysteine and 2.66‰ thiamine (w/w). Given these optimal conditions, a number of meat‐like flavor compounds such as 2‐pentyl‐furan, benzothiazole and 4‐methyl‐5‐thiazoleethanol were identified by gas chromatographic–mass spectrometric analysis.
CONCLUSION
Our results suggested that a combination of quantitative marinating and Maillard reaction might be a promising method to enhance the volatile flavor, especially meat‐like flavor, of Chinese marinated chicken. © 2016 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.7803 |
| format | Article |
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A combination of quantitative marinating and Maillard reaction was investigated by adding d‐xylose, l‐cysteine and thiamine to the marinated brine of quantitative marinating, which was expected to enhance the volatile flavor of Chinese marinated chicken. Response surface methodology was used to optimize parameters, in which response was sensory evaluation scores of marinated chicken. A Box–Behnken center design was applied to the optimized added contents. The optimized contents were d‐xylose (1–5‰), l‐cysteine (1–5‰) and thiamine (1–3‰).
RESULTS
Analysis of variance indicated that a second‐order polynomial equation could predict the experimental data well (R2 = 0.94), and sensory evaluation scores were significantly affected by the added amount of d‐xylose, l‐cysteine and thiamine. The optimal conditions that maximized the sensory evaluation score of Chinese marinated chicken were found to be 4.96‰ d‐xylose, 2.28‰ l‐cysteine and 2.66‰ thiamine (w/w). Given these optimal conditions, a number of meat‐like flavor compounds such as 2‐pentyl‐furan, benzothiazole and 4‐methyl‐5‐thiazoleethanol were identified by gas chromatographic–mass spectrometric analysis.
CONCLUSION
Our results suggested that a combination of quantitative marinating and Maillard reaction might be a promising method to enhance the volatile flavor, especially meat‐like flavor, of Chinese marinated chicken. © 2016 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.7803</identifier><identifier>PMID: 27185418</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Animals ; Beijing ; Benzothiazoles - analysis ; Benzothiazoles - chemistry ; Chickens ; Chinese marinating ; Condiments - analysis ; Cooking ; Cysteine - chemistry ; Design analysis ; Flavoring Agents - chemistry ; Flavors ; Flavours ; Food Quality ; Furans - analysis ; Furans - chemistry ; Humans ; Maillard Reaction ; Marinated ; Mathematical analysis ; Meat - analysis ; Molecular Structure ; Optimization ; Poultry ; quantitative marinating ; response surface methodology ; Salts - chemistry ; Sensation ; Sensory perception ; Statistics as Topic ; Taste ; Thiamine ; Thiamine - chemistry ; Thiazoles - analysis ; Thiazoles - chemistry ; volatile flavor ; Volatile Organic Compounds - analysis ; Volatile Organic Compounds - chemistry ; Xylose - chemistry</subject><ispartof>Journal of the science of food and agriculture, 2017-02, Vol.97 (3), p.823-831</ispartof><rights>2016 Society of Chemical Industry</rights><rights>2016 Society of Chemical Industry.</rights><rights>2017 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4193-9d1b00b6b37b07de7ba5c4e88a42a13e482be1acaf35ba4239a7ab7fd74fbb23</citedby><cites>FETCH-LOGICAL-c4193-9d1b00b6b37b07de7ba5c4e88a42a13e482be1acaf35ba4239a7ab7fd74fbb23</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.7803$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.7803$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27185418$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wei, Xiuli</creatorcontrib><creatorcontrib>Wang, Chunqing</creatorcontrib><creatorcontrib>Zhang, Chunhui</creatorcontrib><creatorcontrib>Li, Xia</creatorcontrib><creatorcontrib>Wang, Jinzhi</creatorcontrib><creatorcontrib>Li, Hai</creatorcontrib><creatorcontrib>Tang, Chunhong</creatorcontrib><title>A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
A combination of quantitative marinating and Maillard reaction was investigated by adding d‐xylose, l‐cysteine and thiamine to the marinated brine of quantitative marinating, which was expected to enhance the volatile flavor of Chinese marinated chicken. Response surface methodology was used to optimize parameters, in which response was sensory evaluation scores of marinated chicken. A Box–Behnken center design was applied to the optimized added contents. The optimized contents were d‐xylose (1–5‰), l‐cysteine (1–5‰) and thiamine (1–3‰).
RESULTS
Analysis of variance indicated that a second‐order polynomial equation could predict the experimental data well (R2 = 0.94), and sensory evaluation scores were significantly affected by the added amount of d‐xylose, l‐cysteine and thiamine. The optimal conditions that maximized the sensory evaluation score of Chinese marinated chicken were found to be 4.96‰ d‐xylose, 2.28‰ l‐cysteine and 2.66‰ thiamine (w/w). Given these optimal conditions, a number of meat‐like flavor compounds such as 2‐pentyl‐furan, benzothiazole and 4‐methyl‐5‐thiazoleethanol were identified by gas chromatographic–mass spectrometric analysis.
CONCLUSION
Our results suggested that a combination of quantitative marinating and Maillard reaction might be a promising method to enhance the volatile flavor, especially meat‐like flavor, of Chinese marinated chicken. © 2016 Society of Chemical Industry</description><subject>Animals</subject><subject>Beijing</subject><subject>Benzothiazoles - analysis</subject><subject>Benzothiazoles - chemistry</subject><subject>Chickens</subject><subject>Chinese marinating</subject><subject>Condiments - analysis</subject><subject>Cooking</subject><subject>Cysteine - chemistry</subject><subject>Design analysis</subject><subject>Flavoring Agents - chemistry</subject><subject>Flavors</subject><subject>Flavours</subject><subject>Food Quality</subject><subject>Furans - analysis</subject><subject>Furans - chemistry</subject><subject>Humans</subject><subject>Maillard Reaction</subject><subject>Marinated</subject><subject>Mathematical analysis</subject><subject>Meat - analysis</subject><subject>Molecular Structure</subject><subject>Optimization</subject><subject>Poultry</subject><subject>quantitative marinating</subject><subject>response surface methodology</subject><subject>Salts - chemistry</subject><subject>Sensation</subject><subject>Sensory perception</subject><subject>Statistics as Topic</subject><subject>Taste</subject><subject>Thiamine</subject><subject>Thiamine - chemistry</subject><subject>Thiazoles - analysis</subject><subject>Thiazoles - chemistry</subject><subject>volatile flavor</subject><subject>Volatile Organic Compounds - analysis</subject><subject>Volatile Organic Compounds - chemistry</subject><subject>Xylose - chemistry</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkcFu3CAQhlHVqtmkPfQFKqRemoMTwNiY42rVtI1S5ZDcrQGPu2y9kIC9Ud6-eDfNoVKknBDMxzea-Qn5xNkZZ0ycb1IPZ6ph5Ruy4EyrgjHO3pJFromi4lIckeOUNowxrev6PTkSijeV5M2C7JbUhq1xHkYXPA09vZ_Aj27M9x3SLcR9yf-m4Dv6C9wwQOxoRLD7D2Og6NfgLdJdGDI5IO0H2IVInaertfOYnjXYUbt29g_6D-RdD0PCj0_nCbm9-Ha7-lFcXX__uVpeFVZyXRa644YxU5tSGaY6VAYqK7FpQArgJcpGGORgoS8rk99KDQqM6jsle2NEeUK-HrR3MdxPmMZ265LFPIPHMKWWN0prrThTr0ArLTXjmr8CFXXd1LXUGf3yH7oJU_R55FkolRS8mnufHigbQ0oR-_Yuuryzx5azdk64nRNu54Qz-_nJOJktds_kv0gzcH4AHnIWjy-b2subi-Ve-Rca77EE</recordid><startdate>201702</startdate><enddate>201702</enddate><creator>Wei, Xiuli</creator><creator>Wang, Chunqing</creator><creator>Zhang, Chunhui</creator><creator>Li, Xia</creator><creator>Wang, Jinzhi</creator><creator>Li, Hai</creator><creator>Tang, Chunhong</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201702</creationdate><title>A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken</title><author>Wei, Xiuli ; Wang, Chunqing ; Zhang, Chunhui ; Li, Xia ; Wang, Jinzhi ; Li, Hai ; Tang, Chunhong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4193-9d1b00b6b37b07de7ba5c4e88a42a13e482be1acaf35ba4239a7ab7fd74fbb23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Animals</topic><topic>Beijing</topic><topic>Benzothiazoles - analysis</topic><topic>Benzothiazoles - chemistry</topic><topic>Chickens</topic><topic>Chinese marinating</topic><topic>Condiments - analysis</topic><topic>Cooking</topic><topic>Cysteine - chemistry</topic><topic>Design analysis</topic><topic>Flavoring Agents - chemistry</topic><topic>Flavors</topic><topic>Flavours</topic><topic>Food Quality</topic><topic>Furans - analysis</topic><topic>Furans - chemistry</topic><topic>Humans</topic><topic>Maillard Reaction</topic><topic>Marinated</topic><topic>Mathematical analysis</topic><topic>Meat - analysis</topic><topic>Molecular Structure</topic><topic>Optimization</topic><topic>Poultry</topic><topic>quantitative marinating</topic><topic>response surface methodology</topic><topic>Salts - chemistry</topic><topic>Sensation</topic><topic>Sensory perception</topic><topic>Statistics as Topic</topic><topic>Taste</topic><topic>Thiamine</topic><topic>Thiamine - chemistry</topic><topic>Thiazoles - analysis</topic><topic>Thiazoles - chemistry</topic><topic>volatile flavor</topic><topic>Volatile Organic Compounds - analysis</topic><topic>Volatile Organic Compounds - chemistry</topic><topic>Xylose - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wei, Xiuli</creatorcontrib><creatorcontrib>Wang, Chunqing</creatorcontrib><creatorcontrib>Zhang, Chunhui</creatorcontrib><creatorcontrib>Li, Xia</creatorcontrib><creatorcontrib>Wang, Jinzhi</creatorcontrib><creatorcontrib>Li, Hai</creatorcontrib><creatorcontrib>Tang, Chunhong</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wei, Xiuli</au><au>Wang, Chunqing</au><au>Zhang, Chunhui</au><au>Li, Xia</au><au>Wang, Jinzhi</au><au>Li, Hai</au><au>Tang, Chunhong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2017-02</date><risdate>2017</risdate><volume>97</volume><issue>3</issue><spage>823</spage><epage>831</epage><pages>823-831</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND
A combination of quantitative marinating and Maillard reaction was investigated by adding d‐xylose, l‐cysteine and thiamine to the marinated brine of quantitative marinating, which was expected to enhance the volatile flavor of Chinese marinated chicken. Response surface methodology was used to optimize parameters, in which response was sensory evaluation scores of marinated chicken. A Box–Behnken center design was applied to the optimized added contents. The optimized contents were d‐xylose (1–5‰), l‐cysteine (1–5‰) and thiamine (1–3‰).
RESULTS
Analysis of variance indicated that a second‐order polynomial equation could predict the experimental data well (R2 = 0.94), and sensory evaluation scores were significantly affected by the added amount of d‐xylose, l‐cysteine and thiamine. The optimal conditions that maximized the sensory evaluation score of Chinese marinated chicken were found to be 4.96‰ d‐xylose, 2.28‰ l‐cysteine and 2.66‰ thiamine (w/w). Given these optimal conditions, a number of meat‐like flavor compounds such as 2‐pentyl‐furan, benzothiazole and 4‐methyl‐5‐thiazoleethanol were identified by gas chromatographic–mass spectrometric analysis.
CONCLUSION
Our results suggested that a combination of quantitative marinating and Maillard reaction might be a promising method to enhance the volatile flavor, especially meat‐like flavor, of Chinese marinated chicken. © 2016 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>27185418</pmid><doi>10.1002/jsfa.7803</doi><tpages>9</tpages></addata></record> |
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| subjects | Animals Beijing Benzothiazoles - analysis Benzothiazoles - chemistry Chickens Chinese marinating Condiments - analysis Cooking Cysteine - chemistry Design analysis Flavoring Agents - chemistry Flavors Flavours Food Quality Furans - analysis Furans - chemistry Humans Maillard Reaction Marinated Mathematical analysis Meat - analysis Molecular Structure Optimization Poultry quantitative marinating response surface methodology Salts - chemistry Sensation Sensory perception Statistics as Topic Taste Thiamine Thiamine - chemistry Thiazoles - analysis Thiazoles - chemistry volatile flavor Volatile Organic Compounds - analysis Volatile Organic Compounds - chemistry Xylose - chemistry |
| title | A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken |
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