Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens

Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens

ABSTRACT: This study was aimed to identify and compare the taste-related compounds (nucleotide-related compounds, free amino acid contents, and fatty acid composition) and aroma (volatile organic compounds [VOC]) compounds in the chicken breast meat from 3 kinds of Korean native chicken (KNC), namel...

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Bibliographic Details
Main Authors:	Dong-Jin Shin, Yousung Jung, Dongwook Kim, Cheorun Jo, Ki-Chang Nam, Jun-Heon Lee, Hyo-Joon Choo, Aera Jang
Format:	Article
Language:	English
Published:	Elsevier 2024-03-01
Series:	Poultry Science
Subjects:	Korean native chicken flavor compound taste-related compound volatile organic compound Woorimatdag
Online Access:	http://www.sciencedirect.com/science/article/pii/S0032579124000415

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