Chicken roasted, aroma

It appears, then, that there is a general, meaty aroma, common to cooked beef, pork, and lamb (and probably poultry), attributable to the pyrolysis of the mixture of low molecular weight nitrogenous and carbonyl compounds extracted from the lean meat by cold water. But the aromas of roast beef, roast pork, roast lamb, and roast chicken are unmistakably different. The chemical composition of the muscular fat deposits of these animals differ appreciably, and it is to these lipid components that we must look to account for the specific flavor differences. Heating the carefully separated fat alone does not give a meaty aroma at all, much less an animal-specific one. It is the subsequent reactions of pyrolysis products of nonlipid components that give the characteristic aromas and flavors of roasted meats (20). 

Lipid decomposition volatiles. Reactions of sugar and amino acids give rise to odor profiles that are, at best, common to all cooked or roasted meats. The water soluble materials extracted from chicken, pork, or beef give reasonably similar meat flavor. To develop a species specific aroma one needs to study the lipid fraction and the volatiles produced from those lipids. The work of Hornstein and Crowe (10) reported that the free fatty acids and carbonyls generated by heating will establish the specific species flavor profiles. 

The basic fraction of the volatiles identified in the fried pork bundle contained 16 alkylpryazines. Among them, methylpyrazine (nutty, roasted), 2,5-dimethylpyrazine (grilled chicken, roasted peanut), 2,6-dimethylpyrazine (ether-like), 2,3,5-trimethylpyrazine (nutty, roasted) and 2-ethyl-6-methylpyrazine (grassy) were predominant. The combination of these alkylpyrazines may cause the characteristic cooked meat aroma of Chinese fried pork bundle. Quantitative analyses showed that alkylpyrazine formed during the final frying stages, as shown in Table II. 

Isobutyl-3,5-diisopropylpyridine was identified in fried chicken and has a roasted cocoa-like aroma (21). Figure 3 shows the mechanism for the formation of this compound as proposed by Shu et... 

Chang et al. (42). They Isolated and identified 2,4,5-triinethyl-3-oxazoline in boiled beef. This compound was described as having a "characteristic boiled beef aroma". Mussinan et al. (35) identified oxazolines and no oxazoles in their beef system. Peterson et al. (43) reported on the volatiles of canned beef stew. Both 2,4,5-trimethyloxazole and 2,4,5-trimethyl-3-oxazoline were present. The relative concentration of 2,4,5-trimethyloxazole was medium while for 2,4,5-trlmethyl-3-oxazoline was extra high. Lee et al. (44) identified 2-methyl-3-oxazoline, 2,4-dimethyl-3-oxazoline and 2,4,5-trimethyl-3-oxazoline in the volatiles of roasted peanuts. The latter two 3-oxazollnes were also identified in the volatiles of fried chicken (19). 

The Top Notes are compositions of natural or synthetic flavouring ingredients to impart a very specific desired aroma profile spicy, peppery, rosemary, lime, buttery, roasted garlic notes for a clear variation. Or specific fatty notes like 2,4-decadienal, 2-nonenal to adjust the chicken flavour to a more natural impression. Top notes are very flexible in production and can be adjusted to customer needs. 

The aroma of fried chicken is primarily caused by the Strecker aldehydes methyl propanal, 2-and 3-methyl butanal as well as the roast aroma substances 2-acetyl-2- thiazoline, 2-acetyl-1-pyrrohne and the two alkyl pyrazines. The thiazoline and the p3trroline are also formed in lower concentrations during the boiling of meat. 2-Acetyl- 2-thiazoline is the most important roast aroma substance in meat fried for only a few min-... 

Sulfur-containing heterocyclic compounds are associated with meaty characteristics. Two compounds with the most potent meaty impact include 2-methyl-3-furanthiol (1 ppt) and the corresponding dimer, -(2-methyl-3-furyl) disulflde (0.02 ppt) (18). Both substances have been identified in cooked beef and chicken broth and have a strong meaty quality upon dilution. The disulflde has a recognizable aroma character of rich aged-beef, prime-rib (15). Interestingly, both compounds are produced from the thermal degradation of thiamin (63). A related compound, 2-methyl-3-(methylthio)furan, is the character impact compound for roast beef (18). Other potent modifiers, such as 2-acetyl-2-thiazoline, impart a potent roasty, popcorn note, which enhances the meaty and roast flavor (64). 2-Ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine also contribute potent roasty notes to roast beef flavor (65). A summary of character impact compounds for meat and seafood flavors is presented in Table 6. 

---