Elucidating key aroma compounds of braised squab and providing insights into their potential precursor

The key aroma compounds of braised squab from different sources and their potential precursor sources were investigated by molecular sensory science approaches. A total of 58 volatile compounds were identified from different samples, including 20 shared key aroma compounds, which contribute differently to aroma attributes and overall aroma. Partial least squares regression and aroma source analysis indicated that the key aroma compounds contributing significantly to meaty (methional, 1-octen-3-ol) and fatty notes (hexanal, benzeneacetaldehyde, 2-pentyl-furan) mainly originate from raw squab. Condiments and the crisping agent provided precursor sources for roasty (2,5-dimethyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine) and caramel-sweet (furfural, maltol) notes. Spices provided a variety of key aroma compounds with plant aroma, and they significantly contributed to spiced-braised notes (terpinen-4-ol, o-cymene, d-limonene, eucalyptol, and anethole) of braised squab. Substantially, the condiments, spices, crisping agent, and raw squab together created the characteristic aroma of braised squab under the various chemical reactions.