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| Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Coupled with Odor Activity Value to Analyze the Effect of Different Deodorization Methods on Volatile Flavor Substances in Chicken Feet |
| ZHANG Lihua, WANG Ziyang, WANG Wenbo, FAN Wen, BAI Yang, ZONG Wei |
| 1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; 2. Synear Food (Henan) Co. Ltd., Zhengzhou 450002, China |
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Abstract This work was conducted in order to study the effect of different deodorization methods: a mixed extract of ginger, garlic and coriander, ozone water, yeast suspension, and ultrasonic-assisted chitosan treatment on the flavor substances of chicken feet. The sensory score for odor and an electronic nose were used to determine the composition of volatile flavor substances. Headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GCMS) and odor activity value (OAV) were combined to analyze the changes of volatile flavor substances in chicken feet before and after deodorization. The results showed that a total of 81 flavor substances were detected in all deodorized samples. The types and contents of volatile substances in each group were analyzed, and it was concluded that aldehydes were the main odor source of chicken feet. The yeast suspension and ultrasonic-assisted chitosan treatment methods effectively removed aldehydes, while the other two methods masked the odor by introducing new flavor substances. Based on OAVs, 18 key flavor substances that may contribute to the odor were identified. Furthermore, based on their contents and odor analysis, hexaldehyde, nonaldehyde, benzaldehyde, trans-2-octenal, 1-octene-3-ol, and toluene were identified as odorants of chicken feet. In summary, considering the sensory score for odor and the results of principal component analysis (PCA), ultrasonicassisted chitosan treatment was the best method for deodorizing chicken feet.
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2025, Vol. 39 
