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Characterization of odor skeleton components and prediction of quality grade in Qingyuan chicken based on
Mengshuang Li1, Hao Tan1, Lu Yang2
1Guangdong Provincial Key Laboratory of Food Quality and Safety / National-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
Abstract:
The unique flavor of Qingyuan Chicken (QYC) drives consumer preference. This study developed a robust model profiles QYC flavor and predicts quality grade for market needs. Quantitative descriptive sensory analysis generated seven sensory attributes: "fatty," "meaty," "roasted," "bean," "fragrance," "sweet," and "smelly." Twenty-one key odor-active compounds (odor activity values ≥1) were screened based on HS-SPME-GC-MS, and fifteen odor skeleton components (OSCs) were validated using recombination and omission experiments. Notably, (E,Z)-2,4-decadienal, methyl mercaptan, and (E,E)-2,4-decadienal impacted overall flavor significantly (p ≤ 0.001). Each attribute's sensory scores were fitted with OSC concentrations to create a multivariate regression model (p ≤ 0.05, VIF < 12), categorizing QYC into three grades: Grade 1 (<3.13), Grade 2 (3.13-3.60), and Grade 3 (>3.60), with scores prediction accuracy of over 96.63 %. Market application showed only 20 % of commercial samples met top-grade standards. Therefore, the model offers a reliable alternative for olfactory evaluation and quality control of QYC flavor.
