Effects of chicken fat oxidation levels on flavor compounds and sensory properties of Maillard reaction products in chicken bone broth: HS ‐ SPME ‐ GC – MS and molecular simulation approach

Key Points

• This research aims to investigate how different levels of chicken fat oxidation affect the flavor compounds and sensory properties of chicken bone broth.
• Conducted oxidative treatments on chicken fat for different durations
• Analyzed flavor compounds using HS-SPME-GC-MS techniques
• Utilized molecular simulation to study interaction mechanisms
• Moderate oxidation (O3 treatment, 1.5 h) increased key aroma compounds
• Enhanced flavor perception linked to binding with olfactory receptors
• Findings support lipid oxidation as a strategy for flavor enhancement

Abstract