Aroma profile and consumer liking of salted and dried chicken meat: Effects of desalting and cooking methods

Figures & data

Figure 1. TBARs (mean ± standard deviation) in chicken charqui: raw, desalted, and subjected to assorted cooking methods.

Different letters on top of bars denote significant differences between treatments in ANOVA (p < 0.05).

Table 1. Volatile compounds (AU × 10⁶) detected in headspace of raw, desalted, and cooked chicken charqui.

				Cooked
	Reliability of detection^a	Raw	Desalted	Grilled	Roasted	Fried	Sous-Vide	SEM^b	p-Value^c
Acids
Hexanoic acid	A	0.53c	5.89a	0.89b	1.54b	0.98b	4.69a	0.31	*
Heptanoic acid	B	0.00b	1.56a	0.45a	0.98a	0.78a	1.56a	0.08	*
Octanoic acid	A	0.23b	0.89a	0.94a	1.00a	0.00c	1.78a	0.09	*
Nonanoic acid	B	0.00c	1.48a	0.00c	0.89a	0.00c	1.04a	0.10	*
Total acids		0.76c	9.82a	2.28bc	4.41b	1.76bc	9.07a	0.56	**
Aldehydes
2-(E)-propenal	A	0.00c	2.56b	0.00c	2.36b	0.00c	4.56a	0.24	**
2-Methyl-propanal	A	0.00c	0.63bc	5.69a	0.56bc	3.95ab	1.87b	0.31	**
3-Methyl-butanal	A	0.00c	0.98b	9.69a	1.58b	8.55a	0.98b	0.63	**
2-Methyl-butanal	A	0.00c	1.45b	12.58a	1.89b	10.25a	0.85b	0.85	***
2-(E)-butenal	A	0.00c	3.60a	0.89b	2.88ab	1.56ab	4.39a	0.19	*
Pentanal	A	1.81b	9.87a	1.89b	5.71ab	2.47b	3.76b	0.42	*
2-(E)-hexenal	A	0.00c	1.06b	0.00c	0.00c	0.00c	3.25a	0.18	*
Hexanal	A	2.95d	30.04a	8.86c	21.57b	11.65bc	18.83b	1.50	***
Heptanal	A	1.08c	14.87a	5.89b	9.99a	4.20b	10.02a	0.79	***
2-(E)-heptenal	A	0.00c	2.12ab	0.00c	1.08b	0.00c	3.62a	0.29	*
3-Methyltiopropanal	A	0.00c	0.00c	1.61ab	0.56b	2.30a	0.00c	0.15	*
Octanal	A	0.96c	19.28a	6.98b	4.44b	8.52b	14.63a	0.97	***
2,4-(E,Z)-heptadienal	B	0.00b	2.14a	0.00b	0.89a	0.00b	1.45a	0.15	*
Benzaldehyde	A	0.00c	1.45ab	2.88a	1.22ab	0.88b	2.69a	0.18	*
Benceneacetaldehyde	A	0.00c	0.00c	4.12a	0.66b	3.66a	0.00c	0.29	*
2-(E)-octenal	A	0.00d	0.25c	0.00d	0.98b	0.00d	2.74a	0.17	*
Nonanal	A	1.99c	21.36a	9.36b	16.63a	9.69b	12.08ab	1.09	***
2-(E)-nonenal	A	0.00b	0.98a	0.00b	0.87a	0.00b	1.40a	0.09	*
Decanal	A	0.77c	7.08a	3.00b	5.69a	3.24b	6.64a	0.40	***
2-(E)-decenal	A	0.00c	0.74a	0.00c	1.54a	0.00c	2.10a	0.14	*
2,4-(E,Z)-decadienal	B	0.00b	1.26a	0.00b	0.89a	0.00b	1.04a	0.08	*
2,4-(E,E)-decadienal	B	0.00c	1.89a	0.00c	0.24b	0.00c	0.96a	0.11	*
Dodecanal		0.00b	3.10a	1.14a	2.00a	1.78a	3.65a	0.19	*
Total aldehydes		9.56c	126.71a	74.58b	84.23b	72.70b	101.51a	6.09	***
Alcohols
1-Pentanol	A	1.01c	9.36a	2.15b	5.69ab	3.10b	9.54a	0.64	***
1-Octen-3-ol	A	1.23b	4.69a	1.27b	3.87ab	2.74b	6.75a	0.39	*
1-Hexanol	A	0.96c	7.40a	3.60b	3.65b	2.55b	7.66a	0.44	**
1-Octanol	A	0.00c	2.39a	1.65ab	3.33a	0.80b	2.36a	0.12	*
Total alcohols		3.20c	23.84a	8.67b	16.54ab	9.19b	26.31a	1.53	***
Esters
Acetic acid ethyl ester	A	1.23a	3.25a	0.00b	0.00b	0.00b	0.00b	0.19	**
Hexanoic acid ethyl ester	B	0.00b	4.01a	0.00b	0.00b	0.00b	0.00b	0.27	***
Heptanoic acid ethyl ester	B	0.00b	2.01a	0.00b	0.00b	0.00b	0.00b	0.15	*
Octanoic acid methyl ester	B	0.00b	1.99a	0.96a	0.54a	0.88a	0.36a	0.10	*
Acetic acid phenyl metil ester	C	0.00c	3.55a	1.02b	0.98b	1.23b	0.87b	0.18	*
Total esters		1.23b	14.81a	1.98b	1.52b	2.11b	1.23b	0.69	***
Furans
2,5-Dihidro-furan	A	0.00b	0.00b	1.25a	0.69a	1.58a	0.99a	0.04	*
2-(3H)-Dihidrofuranone	A	0.00c	0.00c	2.69b	0.98b	4.69a	1.02b	0.36	*
2-Pentylfuran	A	0.00c	5.69a	2.66b	1.98b	2.65b	5.60a	0.44	*
Total furans		0.00c	5.69a	6.60a	3.65b	8.92a	7.61a	0.84	***
Hydrocarbons
2-Methyl-pentane	A	0.00b	2.36a	0.00b	0.00b	0.00b	0.00b	0.18	**
3-Methyl-pentane	A	0.00b	4.52a	0.00b	0.00b	0.00b	0.00b	0.28	***
Heptane	A	0.98	1.55	0.60	0.41	0.95	0.47	0.08	ns
1-Octene	B	0.00c	6.17a	2.54b	2.01b	1.99b	4.10a	0.31	*
Decane	A	4.23	2.60	5.60	5.14	3.55	1.22	0.22	ns
Undecane	A	2.36	2.64	2.31	6.14	6.11	2.11	0.31	ns
Dodecane	A	0.00b	3.10a	2.55a	3.65a	1.11a	3.61a	0.20	*
Total hydrocarbons		7.57b	22.94a	13.63a	17.35a	13.71a	11.51a	1.24	***
Ketones
2-Heptanone	A	0.31c	7.69a	2.15b	6.54a	1.99b	8.99a	0.78	***
2,5-Hexanedione	B	0.00b	3.74a	0.00b	1.88a	0.00b	2.11a	0.18	**
1-Phenyl-ethanone	B	0.00b	1.26a	0.00b	0.00b	0.00b	0.00b	0.04	*
2,3-Octanedione	B	0.00c	11.69a	0.00c	4.11b	0.00c	6.77b	0.81	***
4-Octanone	A	0.00c	3.64a	0.88b	2.30a	0.00c	2.10a	0.19	**
2-Nonanone	A	0.23c	4.88a	1.21b	2.08b	1.32b	1.99b	0.21	*
3-Nonen-2-one	A	0.00c	2.31a	0.77b	1.47a	0.00c	1.14a	0.18	*
Total ketones		0.54d	35.21a	5.01c	18.38b	3.31c	23.10ab	1.99	***
Nitrogen compounds
2-Pyrrolidone	A	0.00c	0.00c	6.30a	0.87b	5.43a	0.00c	0.66	***
Pyridine	A	0.00c	0.00c	2.10a	0.96b	2.30a	0.00c	0.13	**
2-Methyl-pirazine	A	0.00c	0.00c	2.99ab	0.96b	4.12a	0.00c	0.20	**
Total nitrogen compounds		0.00c	0.00c	11.39a	2.79b	11.85a	0.00c	0.87	***
Sulphur compounds
Dimethylsulphide	A	1.02b	5.66a	6.20a	2.63b	6.32a	1.22b	0.39	**
Terpenes
Limonene	A	3.33ab	1.36b	0.84b	0.26	6.58a	1.23b	0.26	**
Others
Methyl-benzene	A	2.36b	5.66ab	8.22a	6.33ab	4.55ab	2.66b	0.31	*
Ethyl-benzene	A	3.48	2.71	2.99	2.74	2.99	2.10	0.07	ns
1,2-Dimethyl-benzene	B	0.00b	6.00a	4.33a	4.78a	6.44a	7.15a	0.41	**
1,3-Dimethyl-benzene	B	0.00c	5.31ab	2.55b	6.41ab	4.56ab	9.65a	0.46	**
1-Methylethyl-benzene	B	0.00c	2.11b	1.47b	2.00b	6.36ab	9.69a	0.59	**
1-Mmethyl-4-(1-methyl-ethyl)-benzene	C	0.00c	1.88b	6.50a	6.44a	5.41a	7.56a	0.46	**
Total others		5.84b	23.67a	26.06a	28.7a	30.31a	38.81a	1.49	***

SEM, standard error of the mean. Different letters in the same row denotes significant differences between treatments.

^aA, positive identification by comparing LRI/MS with that of standard compounds; B, tentative identification by comparing LRI/MS with those from the libraries Wiley/NIST; C, tentative identification by comparing MS with those from the libraries Wiley/NIST.

^bStandard error of the mean.^cSignificance level in ANOVA: *p < 0.05; **p < 0.01; ***p < 0.001.

Figure 2. Odor-liking (mean ± standard deviation) in chicken charqui: raw, desalted, and subjected to assorted cooking methods.

Different letters on top of bars denote significant differences between treatments in Kruskal–Wallis analysis (p < 0.05).

Figure 3. Cooking methods applied to chicken charqui: projection of chemical and sensory variables (A) and the samples (B) onto the space defined by the principal components (PC#1/PC#2).