Formation of aroma compounds in smoked chickens during the sugar-smoking process using SPME/SAFE-GC-MS and ESR...

Free radicals play crucial roles in the development of grilled meat flavors, but the mechanisms by which they contribute to the formation of flavor compounds in smoked chickens remain unclear. In this study, GC-MS, ESR, and UPLC techniques were employed to analyze the dynamic changes in key flavor compounds, sugars, and free radicals in smoked chickens. A total of 22 (OAVs >1) key volatile compounds were identified in smoked chickens. Additionally, the concentrations of hydroxyl radicals, alkyl peroxy radicals, alkyl radicals, and alkoxy radicals significantly increased with prolonged heating. These free radicals were positively correlated with the formation of flavor compounds such as furfural, heptanal, and (E,E)-2,4-decadienal, whereas they were negatively correlated with the formation of butanal, pentanal, and hexanal. This research provides valuable insights for the precise control and optimization of flavors in sugar-cured meat products.