Precursors of chicken flavor. I. Determination of some flavor precursors in chicken muscle

Abstract

Previous studies suggest that differences in concentrations of natural flavor precursors of the Maillard reaction may affect the odor and flavor of cooked chicken meat. To determine whether such differences occur in the purchased product, chickens from a range of commercial sources were analyzed for selected precursors. These analyses demonstrated that variation occurs both between different commercial sources and between individual chickens from the same source. Coefficients of variation exceeding 30% were observed for inosine 5'-monophosphate, guanosine 5'-monophosphate, and inosine, comparable with those previously determined for reducing sugars and their phosphates. These correspond to concentration ranges of 3-fold and higher, which in some cases may have the potential to affect odor and flavor formation. In contrast, thiamin and amino acids (both protein and nonprotein) show less variation with ranges mainly less than 2-fold.