AUTHOR=Luo Na , Liu Li , Yuan Xiaoya , Jin Yuxi , Zhao Guiping , Wen Jie , Cui Huanxian TITLE=A Comparison of Different Tissues Identifies the Main Precursors of Volatile Substances in Chicken Meat JOURNAL=Frontiers in Physiology VOLUME=13 YEAR=2022 URL=https://www.frontiersin.org/journals/physiology/articles/10.3389/fphys.2022.927618 DOI=10.3389/fphys.2022.927618 ISSN=1664-042X ABSTRACT=
Amino acids and fatty acids are the main precursors of volatile organic compounds (VOCs) in meat. The purpose of this study was to determine the main VOC components in chicken breast muscle (BM) and abdominal fat (AF) tissue, as well as the source of VOCs, to provide a basis for quality improvement of broilers. BM and AF served as experimental and control groups, and gas chromatography-mass spectrometry (GC-MS) and untargeted metabolomics were employed to identify the source of VOCs. The results revealed nine VOCs in BM and AF tissues, including hexanal, octanal, and nonanal. VOCs including 1-octen-3-ol, (E,E)-2, 4-nonadienal, and benzaldehyde were significantly elevated in BM compared with AF (