Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala

Sanhuang chicken is a popular native breed in China and well-known for delicious flavour. Spices could enhance the chicken meat flavour and work well in preservation. Chinese 5-spice blend (CS) and garam masala (GM) are routinely using spices in China and Pakistan, respectively. The flavour profiles of Sanhuang chicken breast (CB) and its blends with CS and GM were obtained by electronic nose (E-nose), solid-phase microextraction gas chromatography-mass spectrometry (SPME GC-MS) and GC-ion mobility spectrometry (GC-IMS). Principal component analysis (PCA) efficiently discriminated the aroma profiles of three chicken formulations. The GC-chromatographs revealed the significant aroma alterations of chicken breast meat after marination with spices. Aldehydes were the major contributors of chicken aroma, while most of the aromatic hydrocarbons were generated by spices. Almost all chicken key-compounds produced by oxidation reaction were either reduced or eliminated by marination, showing the antioxidation capacity of spices leading to meat preservation. GC-IMS is not only a rapid and comprehensive detection method, but also proved to be more sensitive than GC-MS. The substantial role of both traditional spices in enhancing flavour quality of chicken meat, and their exposure as functional ingredients in Chinese and Pakistan cuisines could lead to the cross-cultural meat trade opportunities. (c) 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Automated summary

This study investigated the flavor characteristics of Sanhuang chicken breast and its blends with Chinese 5-spice blend and garam masala using electronic nose, SPME GC-MS, and GC-IMS. The results showed that spices could enhance the flavor quality of chicken meat and contribute to its preservation. Aldehydes were found to be major contributors to the chicken aroma, while aromatic hydrocarbons were mainly generated by spices. Most of the key compounds produced by oxidation reaction in chicken meat were reduced or eliminated by marination, indicating the antioxidation capacity of spices. GC-IMS proved to be a rapid and sensitive detection method compared to GC-MS. The findings highlight the importance of traditional spices in enhancing the flavor quality of chicken meat and the potential for cross-cultural meat trade opportunities.