Chicken flavor studies

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. 

Motonaka Kuroda was bom in Tokyo, Japan, in 1964, and received his B.A. in 1986 and Ph.D. in 2003 from Tsukuba University under the direction of Professor Hiroshi Imagawa and Professor Tetsuo Ozawa. In 1988, he joined the Central Research Laboratories of Ajinomoto Co., Inc., where he studied the flavor components of various soup stock materials such as dried-bonito broth (katsuo-bushi dashi), beef soup stock, and chicken broth. In 2002, he moved to the Food Research Institute as a general manager. In 2007, he moved to the Research Institute for Health Fundamentals. His research interest is in the field of flavor components of food and the health function of traditional food. 

This interdependency of reactions has been most studied in meats, or model meat reaction systems [42,72,81]. Wasserman [82] was amongst the first to find that the lean portion of the meat supplied the meaty, brothy character and the fat provided the species character much of which is due to lipid/Maillard interactions. This knowledge has long been used in the manufacture of process products (meat flavors). Meat process flavors contain approximately the same sugars and amino acids for the basic meat flavor but contain different fats to give the unique pork, beef, or chicken notes. 

Gasser, U. and W. Grosch, Identification of volatile flavor compounds with high aroma values from cooked beef, Zeitschrift Lebens. Untersuch. Forsch., 186, 6, p. 489,1988. Gasser, U., W. Grosch, Primary odorants of chicken broth a comparative study with meat broths from cow and ox, Zeitschrift Lebens. Untersuch. Forsch, 190, 3, p. 3, 1990. 

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