Flavour Chemistry of Chicken Meat: A Review
Dinesh D. Jayasena, Dong Uk Ahn, Ki Chang Nam, Cheorun Jo
Asian-Australas J Anim Sci. 2013;26(5):732-742.   Published online 2013 May 1     DOI: https://doi.org/10.5713/ajas.2012.12619
Citations to this article as recorded by Crossref logo
Effect of amino acids and their derivatives on meat quality of finishing pigs
Xianyong Ma, Miao Yu, Zhichang Liu, Dun Deng, Yiyan Cui, Zhimei Tian, Gang Wang
Journal of Food Science and Technology.2020; 57(2): 404.     CrossRef
Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products
Chao-Kun Wei, Zhi-Jing Ni, Kiran Thakur, Ai-Mei Liao, Ji-Hong Huang, Zhao-Jun Wei
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
Huan Zhan, Khizar Hayat, Heping Cui, Shahzad Hussain, Chi-Tang Ho, Xiaoming Zhang
LWT.2020; 118: 108786.     CrossRef
Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions
M. Chmiel, M. Roszko, E. Hać-Szymańczuk, L. Adamczak, T. Florowski, D. Pietrzak, A. Cegiełka, M. Bryła
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
Dong Han, Chun-Hui Zhang, Marie-Laure Fauconnier, Si Mi
Food Research International.2020; 130: 108910.     CrossRef
Comprehensive Kinetic Modeling Study of CO2 Gasification of Char Derived from Food Waste
Ainul N. Izaharuddin, Manosh C. Paul, Kunio Yoshikawa, Sarut Theppitak, Xin Dai
Energy & Fuels.2020; 34(2): 1883.     CrossRef
Trial measurement of brain activity underlying olfactory-gustatory synchrony perception using event-related potentials from five female participants
Naomi Gotow, Tatsu Kobayakawa
Journal of Neuroscience Research.2019; 97(3): 253.     CrossRef
Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meat
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
Vaikundamoorthy Ramalingam, Zhen Song, Inho Hwang
Food Research International.2019; 122: 174.     CrossRef
Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction
Jie Hong Chiang, Graham T. Eyres, Patrick J. Silcock, Allan K. Hardacre, Michael E. Parker
Food Research International.2019; 123: 642.     CrossRef
Sensory characteristics of Maillard reaction products from chicken protein hydrolysates with different degrees of hydrolysis
Yongsheng Zhang, Yanping Wang, Fang Jiang, Huihui Jin
CyTA - Journal of Food.2019; 17(1): 221.     CrossRef
Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity
Yu Fu, Yuhao Zhang, Olugbenga P. Soladoye, Rotimi E. Aluko
Critical Reviews in Food Science and Nutrition.2019; : 1.     CrossRef
The effect of ginger rhizome and refrigerated storage time on the quality of pasteurized canned meat
Anna Draszanowska, Mirosława Karpińska-Tymoszczyk, Magdalena A Olszewska
Food Science and Technology International.2019; : 108201321988943.     CrossRef
Effects of high voltage electric field thawing on the characteristics of chicken breast protein
Mahshid Rahbari, Nasser Hamdami, Habibollah Mirzaei, Seid Mahdi Jafari, Mahdi Kashaninejad, Morteza Khomeiri
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
Anette McLeod, Kristian Hovde Liland, John-Erik Haugen, Oddvin Sørheim, Kristine S. Myhrer, Askild L. Holck
Journal of Food Safety.2018; 38(1): e12421.     CrossRef
Effects of exogenous inosine monophosphate on growth performance, flavor compounds, enzyme activity, and gene expression of muscle tissues in chicken
Junshu Yan, Peifeng Liu, Liangmei Xu, Hailin Huan, Weiren Zhou, Xiaoming Xu, Zhendan Shi
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
James Madzimure, Rumbidzai Motsi, Archibold G. Bakare, Milton Zimondi
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
Xiao Li, Jing Zhu, Jun Qi, Peng Wang, Xinglian Xu, Guanghong Zhou
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
International Journal of Poultry Science.2018; 17(7): 311.     CrossRef
Effect of normal and modified atmosphere packaging on shelf life of roast chicken meat
Yuchen Guo, Jichao Huang, Xiaobin Sun, Qing Lu, Ming Huang, Guanghong Zhou
Journal of Food Safety.2018; 38(5): e12493.     CrossRef
Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers
Mengdie Fan, Qunfei Xiao, Jianchun Xie, Jie Cheng, Baoguo Sun, Wenbin Du, Yaxin Wang, Tianze Wang
Journal of Agricultural and Food Chemistry.2018; 66(39): 10242.     CrossRef
Productivity and Meat Quality of the New Crossbred Korean Native Chickens Compared with Commercial Breeds
Hyun Cheol Kim, Juhui Choe, Ki Chang Nam, Samooel Jung, Cheorun Jo
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
Fathia Aouidi, Aicha Okba, Moktar Hamdi
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
Bebiana C. Sousa, Andrew R. Pitt, Corinne M. Spickett
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
S. Jaturasitha, N. Chaiwang, M. Kreuzer
Animal Production Science.2017; 57(8): 1582.     CrossRef
Sensory evaluation of chicken breast packed in two different modified atmospheres
Corinna Franke, Linda Höll, Horst-Christian Langowski, Hannes Petermeier, Rudi F. Vogel
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
Jun Qi, Hu-hu Wang, Guang-hong Zhou, Xing-lian Xu, Xiao Li, Yun Bai, Xiao-bo Yu
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
E Aykın-Dinçer, A. Koç, M. Erbaş
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
Evelyn, Filipa V.M. Silva
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
Qing Zhang, Shang Lin, Jie Li, Yuntao Liu, Wen Qin, Qun Shen
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
Y.J. Xie, Z.F. He, E. Zhang, H.J. Li
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
Yunwei Niu, Minling Wu, Zuobing Xiao, Feng Chen, Jiancai Zhu, Guangyong Zhu
Food Science and Technology Research.2016; 22(2): 245.     CrossRef
Association of carcass weight with quality and functional properties of beef from Hanwoo steers
Dinesh D. Jayasena, Ki Chang Nam, Jong Ju Kim, Hyeonju Ahn, Cheorun Jo
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
A. Jackowska-Tracz, M. Tracz
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
Dinesh D. Jayasena, Samooel Jung, Amali U. Alahakoon, Ki Chang Nam, Jun Heon Lee, Cheorun Jo
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
Go-Eun Hong, Ji-Han Kim, Su-Jin Ahn, Chi-Ho Lee
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
Q.Q. Xu, H. Yan, X.L. Liu, L. Lv, C.H. Yin, P. Wang
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
Zbigniew A. Kruk, Hyun Joo Kim, Yun Ji Kim, David L. Rutley, Samooel Jung, Soo Kee Lee, Cheorun Jo
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
Dinesh D. Jayasena, Sun Hyo Kim, Hyun Jung Lee, Samooel Jung, Jun Heon Lee, Hee Bok Park, Cheorun Jo
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
Shil Jin, Hee Bok Park, Samooel Jung, Cheorun Jo, Dong Won Seo, Nu Ri Choi, Kang Nyeong Heo, Jun Heon Lee
Korean Journal of Poultry Science.2014; 41(3): 151.     CrossRef