Table 1.
The identified aroma compounds and their odor descriptors in roasted chicken using GC–MS/O.
| NO. | compound | LRI | FD | Odor descriptors | Identification | |||
|---|---|---|---|---|---|---|---|---|
| DB-wax | DB-5 | TP | TR | TT | ||||
| 1 | hexanal | 1024 | 650 | 3 | 27 | 27 | grass, fat | MSa, RI b, O c, S d |
| 2 | 2,5-dimethyltetrahydrofuran | 1093 | – | 9 | / | / | sweet, barbecue | MS, RI, O, S |
| 3 | heptanal | 1183 | 902 | / | / | 3 | fat fragrance, rancid smell | MS, RI, O, S |
| 4 | eucalyptol | 1222 | 1034 | 81 | 3 | 3 | mint, sweet | MS, RI, O, S |
| 5 | octanal | 1287 | 1002 | / | / | 3 | green grassy, lemon | MS, RI, O, S |
| 6 | 2,5-dimethylpyrazine | 1316 | 925 | 81 | / | 3 | roasted, popcorn | MS, RI, O, S |
| 7 | ethylpyrazine | 1325 | 924 | 9 | / | / | nutty | MS, RI, O, S |
| 8 | 2-pentylfuran | 1346 | 988 | 81 | 27 | 81 | floral, fruity, earthy | MS, RI, O, S |
| 9 | dimethyl trisulfide | 1354 | 505 | / | 9 | / | areca, sulfur | MS, RI, O, S |
| 10 | 2-ethyl-6-methylpyrazine | 1363 | 999 | 3 | / | / | roasted,earthy | MS, RI, O, S |
| 11 | 2-ethyl-5-methylpyrazine | 1383 | 1002 | 27 | / | 3 | green,grass,hot | MS, RI, O, S |
| 12 | 1-octen-3-ol | 1394 | 982 | / | 9 | 243 | mushroom | MS, RI, O, S |
| 13 | (E)-2-octenal | 1425 | 1426 | / | 243 | 243 | caramel, nutty, smoky | MS, RI, O, S |
| 14 | 3-ethyl-2,5-dimethylpyrazine | 1439 | 1100 | 81 | / | / | nutty, toasty | MS, RI, O, S |
| 15 | 2,6-diethylpyrazine | 1463 | 925 | 3 | / | / | roasted, popcorn | MS, RI, O, S |
| 16 | unknown1 | 1469 | – | 27 | 9 | 243 | fennel | O |
| 17 | unknown2 | 1505 | – | / | / | 27 | woody | O |
| 18 | benzaldehyde | 1538 | 944 | 243 | 9 | 81 | fragrance, sweet | MS, RI, O, S |
| 19 | unknow3 | 1545 | – | / | 81 | 27 | mint, sweet | O |
| 20 | nonanal | 1574 | 1107 | 1 | 3 | 1 | lemon | MS, RI, O, S |
| 21 | (Z)-2-octen-1-ol | 1605 | 1067 | / | 3 | 9 | cheese | MS, RI, O, S |
| 22 | carvone | 1657 | 1242 | 243 | 27 | / | mint, basil, fennel | MS, RI, O, S |
| 23 | methyleugenol | 1659 | 1401 | 729 | 27 | 81 | burned, woody | MS, RI, O, S |
| 24 | anethole | 1691 | 1282 | 729 | 81 | 243 | licorice, fennel | MS, RI, O, S |
| 25 | unknow4 | 1698 | – | 27 | 9 | / | woody | O |
| 26 | (E, E) −2,4-decadienal | 1710 | 1295 | / | 81 | 81 | fried, fat, cheesy | MS, RI, O, S |
| 27 | unknow5 | 1738 | – | / | 9 | 243 | fennel | MS, RI, O, S |
| 28 | apiol | 1773 | 1642 | 9 | 81 | 81 | liquorice | MS, RI, O, S |
| 29 | trimethylpyrazine | 1796 | 999 | 9 | / | / | burnt, nutty | MS, RI, O, S |
| 30 | benzeneacetaldehyde | 1857 | 1043 | / | 27 | 27 | floral, musk, rose | MS, RI, O, S |
| 31 | n-caproic acid vinyl ester | 1905 | 993 | / | / | 9 | fruity | MS, RI, O, S |
| 32 | (Z)-3-phenylacrylaldehyde | 2052 | 1273 | 27 | 27 | 81 | honey, cinnamon | MS, RI, O, S |
| 33 | unknow6 | 2217 | – | 243 | 243 | / | spicy, potato chips | MS, RI, O, S |
| 34 | p-cresol | 2348 | 1052 | / | / | 9 | drugs, phenol, smoke | MS, RI, O, S |
| 35 | unknow7 | 2622 | – | / | / | 27 | meaty | O |
| 36 | methanethiol | – | – | 3 | 3 | 9 | cabbage | MS, O, S |
| 37 | pentanal | – | – | / | 3 | 3 | malty | MS, O, S |
| 38 | 1-hydroxy-2-propanone | – | – | 27 | 9 | 27 | butter | MS, O, S |
| 39 | ethylacetate | – | – | 1 | 3 | / | floral, fruity | MS, O, S |
| 40 | 4-hydroxy-5-methyl-3(2H)-furanone | – | – | 81 | 9 | 3 | caramel, sweet, burning smell | MS, O, S |
| 41 | 2,3-dimethyl-5-ethylpyrazine | – | – | 81 | / | / | nutty, toasty | MS, O, S |
| 42 | methylpyrazine | – | – | 243 | / | / | nutty, toasty | MS, O, S |
| 43 | 3-furaldehyde | – | – | / | 9 | / | bread, caramel, baked | MS, O, S |
| 44 | 2(5H)-furanone | – | – | 81 | / | / | rice, burnt | MS, O, S |
| 45 | unknow8 | – | – | / | / | 81 | fatty | O |
| 46 | unknow9 | – | – | / | / | 81 | caramel, smoky | O |
| 47 | 2-furanmethanol | – | – | 9 | / | / | almond, sweet | MS, O, S |
a
MS mass spectrum.
b
RI retention index, calculated based on n-alkanes (C7-C40).
c
O olfactory confirmation, d S authentic aroma standards.