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Flavour Chemistry of Chicken Meat: A Review
Dinesh D. Jayasena (Jayasena DD), Dong Uk Ahn (Ahn DU), Ki Chang Nam (Nam KC), Cheorun Jo (Jo C)
Asian-Australas J Anim Sci. 2013;26(5):732-742. Published online 2013 May 1 DOI: https://doi.org/10.5713/ajas.2012.12619
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LWT.2021; 152: 112396. CrossRef The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat
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Animal Bioscience.2021; 34(10): 1684. CrossRef Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat
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Foods.2021; 10(9): 2152. CrossRef Mechanical and thermophysical model of date palm fiber and beet pulp composite as natural thermal insulant
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Korean Journal of Poultry Science.2021; 48(4): 217. CrossRef The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat
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Czech Journal of Food Sciences.2021; 38(5): 301. CrossRef Effect of amino acids and their derivatives on meat quality of finishing pigs
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Food Chemistry.2020; 306: 125560. CrossRef Characterization of flavor active non-volatile compounds in chicken broth and correlated contributing constituent compounds in muscle through sensory evaluation and partial least square regression analysis
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LWT.2020; 118: 108786. CrossRef Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity
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Critical Reviews in Food Science and Nutrition.2020; 60(20): 3429. CrossRef The effect of ginger rhizome and refrigerated storage time on the quality of pasteurized canned meat
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Poultry Science.2020; 99(2): 1107. CrossRef Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis
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Food Research International.2020; 130: 108910. CrossRef Comprehensive Kinetic Modeling Study of CO2 Gasification of Char Derived from Food Waste
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Energy & Fuels.2020; 34(2): 1883. CrossRef Effect of enzyme papain against natural flavor of raw meat waste laundering surimi
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IOP Conference Series: Earth and Environmental Science.2020; 441(1): 012154. CrossRef Impact of dietary incorporation of Spirulina (Arthrospira platensis) and exogenous enzymes on broiler performance, carcass traits, and meat quality
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Poultry Science.2020; 99(5): 2519. CrossRef Correlation Analysis between AK1 mRNA Expression and Inosine Monophosphate Deposition in Jingyuan Chickens
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Animals.2020; 10(3): 439. CrossRef The effect of low-temperature thermal processing on the quality of chicken breast fillets
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Food Science and Technology International.2020; 26(7): 563. CrossRef A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying
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Journal of the American Oil Chemists' Society.2020; 97(8): 901. CrossRef Effect of natural spices on precursor substances and volatile flavor compounds of boiled Wuding chicken during processing
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Flavour and Fragrance Journal.2020; 35(5): 570. CrossRef Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins
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Food Science of Animal Resources.2020; 40(4): 497. CrossRef Effect of Reaction Conditions on the Volatile Pyrazines Components of Defatted Flaxseed Meal in the Maillard Reaction System
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Journal of the American Oil Chemists' Society.2020; 97(12): 1385. CrossRef The Effect of Algae or Insect Supplementation as Alternative Protein Sources on the Volatile Profile of Chicken Meat
Vasiliki Gkarane, Marco Ciulu, Brianne A. Altmann, Armin O. Schmitt, Daniel Mörlein
Foods.2020; 9(9): 1235. CrossRef Analysis of flavor-related compounds in four edible wild mushroom soups
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Microchemical Journal.2020; 159: 105548. CrossRef Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken
Yuan Xu, Yan Ping Chen, Shaolin Deng, Chunbao Li, Xinglian Xu, Guanghong Zhou, Yuan Liu
Food Research International.2020; 137: 109669. CrossRef Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Underlying Latent Explanatory Factors
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Foods.2020; 9(12): 1738. CrossRef Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat
Qianlin Ni, Iuliia Khomenko, Luigi Gallo, Franco Biasioli, Giovanni Bittante
Foods.2020; 9(12): 1776. CrossRef Trial measurement of brain activity underlying olfactory–gustatory synchrony perception using event‐related potentials from five female participants
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Liping Guo, Bing Yu, Shuling Wang, Yinglian Zhu, Peng Li, Baowei Wang, Ming Huang, Jingxin Sun
International Journal of Food Science & Technology.2019; 54(5): 1550. CrossRef Organic and Coordination Chemistry of 1,2,4‐Trithiolanes
Grzegorz Mlostoń, Jarosław Romański, Wolfgang Weigand, Heinz Heimgartner
European Journal of Organic Chemistry.2019; 2019(9): 1867. CrossRef Use of egg yolk phospholipids to generate chicken meat odorants
De-Wei Chen, Dimitrios P. Balagiannis, Jane K. Parker
Food Chemistry.2019; 286: 71. CrossRef Supercritical carbon dioxide combined with high power ultrasound as innovate drying process for chicken breast
Gianluca Morbiato, Alessandro Zambon, Marta Toffoletto, Gabriele Poloniato, Stefano Dall’Acqua, Marina de Bernard, Sara Spilimbergo
The Journal of Supercritical Fluids.2019; 147: 24. CrossRef Insight on a comprehensive profile of volatile compounds of Chlorella vulgaris extracted by two “green” methods
Céline Lafarge, Nathalie Cayot
Food Science & Nutrition.2019; 7(3): 918. CrossRef Purification and identification of kokumi‐enhancing peptides from chicken protein hydrolysate
Yongsheng Zhang, Yuan Ma, Zaheer Ahmed, Weitao Geng, Wei Tang, Yuan Liu, Huihui Jin, Fang Jiang, Jinju Wang, Yanping Wang
International Journal of Food Science & Technology.2019; 54(6): 2151. CrossRef 11-Hydroperoxide eicosanoid-mediated 2(E),4(E)-decadienal production from arachidonic acid in the brown algae, Saccharina angustata
Kangsadan Boonprab, Kenji Matsui, Yoshihiko Akakabe, Norishige Yotsukura, Tadahiko Kajiwara
Journal of Applied Phycology.2019; 31(4): 2719. CrossRef Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef
Hyun Jung Lee, Ji Won Yoon, Minsu Kim, Hyemin Oh, Yohan Yoon, Cheorun Jo
Meat Science.2019; 153: 152. CrossRef The potential role of secondary metabolites in modulating the flavor and taste of the meat
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Food Research International.2019; 122: 174. CrossRef Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction
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CyTA - Journal of Food.2019; 17(1): 221. CrossRef Thermally Abused Frying Oil Potentiates Metastasis to Lung in a Murine Model of Late-Stage Breast Cancer
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Cancer Prevention Research.2019; 12(4): 201. CrossRef Effects of high voltage electric field thawing on the characteristics of chicken breast protein
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Journal of Food Engineering.2018; 216: 98. CrossRef Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality
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Poultry Science.2018; 97(4): 1229. CrossRef Meat Quality Derived from High Inclusion of a Micro-Alga or Insect Meal as an Alternative Protein Source in Poultry Diets: A Pilot Study
Brianne Altmann, Carmen Neumann, Susanne Velten, Frank Liebert, Daniel Mörlein
Foods.2018; 7(3): 34. CrossRef Growth performance, economic benefits and sensory characteristics of meat from broilers finished on Acacia anguistissima leaf meal-based diets
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Tropical Animal Health and Production.2018; 50(7): 1485. CrossRef Superchilled storage (−2.5 ± 1°C) extends the retention of taste‐active and volatile compounds of yellow‐feather chicken soup
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Animal Science Journal.2018; 89(6): 906. CrossRef Quality Deterioration of Spent Hen Jerky Packed Using Different Packaging Methods and Stored at Ambient Temperature
Supaluk Sorapukdee, Chanpen Uesakulrun
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Korean Journal of Poultry Science.2018; 45(2): 125. CrossRef Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat
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Journal of the Science of Food and Agriculture.2017; 97(10): 3195. CrossRef Chemistry and analysis of HNE and other prominent carbonyl-containing lipid oxidation compounds
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Free Radical Biology and Medicine.2017; 111: 294. CrossRef Thai native chicken meat: an option to meet the demands for specific meat quality by certain groups of consumers; a review
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Food Packaging and Shelf Life.2017; 13: 66. CrossRef Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed
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International Journal of Food Properties.2017; 20(sup3): S2579. CrossRef Extraction and physicochemical characterization of broiler (Gallus gallus domesticus) skin gelatin compared to commercial bovine gelatin
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Poultry Science.2017; 96(11): 4124. CrossRef Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation
Sara Corral, Erich Leitner, Barbara Siegmund, Mónica Flores
Food Chemistry.2016; 190: 657. CrossRef High pressure thermal processing for the inactivation of Clostridium perfringens spores in beef slurry
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Innovative Food Science & Emerging Technologies.2016; 33: 26. CrossRef Application of Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry for the Analysis of Compounds in Deep-Fat Frying Oil
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Food Analytical Methods.2016; 9(8): 2352. CrossRef Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction
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World Rabbit Science.2016; 24(4): 313. CrossRef Effect of Fatty Acids Profile with Thermal Oxidation of Chicken Fat on Characteristic Aroma of Chicken Flavors Assessed by Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis
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Food Science and Technology Research.2016; 22(2): 245. CrossRef Association of carcass weight with quality and functional properties of beef from Hanwoo steers
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Animal Production Science.2015; 55(5): 680. CrossRef Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process
Dinesh D. Jayasena, Samooel Jung, Hyun Joo Kim, Hae In Yong, Ki Chang Nam, Cheorun Jo
Poultry Science.2015; 94(8): 1964. CrossRef Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide
Jianbin Liu, Mengya Liu, Congcong He, Huanlu Song, Feng Chen
LWT - Food Science and Technology.2015; 64(1): 316. CrossRef Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea
Hyun Jung Lee, Hyun Joo Kim, Hae In Yong, Muhammad I. Khan, Kang Nyung Heo, Cheorun Jo
Korean Journal of Poultry Science.2015; 42(1): 41. CrossRef Effects of high hydrostatic pressure on Campylobacter jejuni in poultry meat
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Polish Journal of Veterinary Sciences.2015;[Epub] CrossRef Diunsaturated Aldehyde, trans,trans-2,4-Decadienal in the Intestinal Lumen Suppresses Gastric Emptying through Serotonin Signaling in Rats
Tohru Hira, Asuka Yahagi, Saki Nishimura, Masayoshi Sakaino, Takatoshi Yamashita, Hiroshi Hara
Journal of Agricultural and Food Chemistry.2015; 63(37): 8177. CrossRef Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail
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The Journal of Poultry Science.2015; 52(2): 156. CrossRef Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage
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Korean Journal for Food Science of Animal Resources.2015; 35(6): 757. CrossRef Signaling Pathways Related to Protein Synthesis and Amino Acid Concentration in Pig Skeletal Muscles Depend on the Dietary Protein Level, Genotype and Developmental Stages
Yingying Liu, Fengna Li, Xiangfeng Kong, Bie Tan, Yinghui Li, Yehui Duan, François Blachier, Chien-An A. Hu, Yulong Yin, Zane Andrews
PLOS ONE.2015; 10(9): e0138277. CrossRef Growth performance and meat quality of broiler chickens supplemented withRhodopseudomonas palustrisin drinking water
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British Poultry Science.2014; 55(3): 360. CrossRef Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat
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Asian-Australasian Journal of Animal Sciences.2014; 27(2): 256. CrossRef Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens
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Poultry Science.2014; 93(12): 3163. CrossRef Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken
Dinesh D. Jayasena, Samooel Jung, Hyun Joo Kim, Amali U. Alahakoon, Ki Chang Nam, Cheorun Jo
Korean Journal for Food Science of Animal Resources.2014; 34(4): 448. CrossRef The Line Differences and Genetic Parameters of Linoleic and Arachidonic Acid Contents in Korean Native Chicken Muscles
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