Insight into the effect of GSH curing treatment on the flavor formation of chicken meat

Glutathione (GSH) is an important precursor of meat flavor. This study aimed to evaluate the effect of GSHcuring on the flavor of cooked chicken. GSH-cured chicken with different concentrations and uncured chicken (blank) were roasted separately and comprehensively analyzed in terms of flavors, odor-active compounds, free amino acids, and fatty acids profile. Volatile flavor compounds were analyzed using solid-phase micro-extraction (SPME) along with GC-MS, GC-O/AEDA, and odor activity value (OAV) calculations. The results showed that the contents of most flavors derived from the Maillard reaction increased due to GSH-curing treatment, such as 2methylthiophene, 3-methylthiophene, 2-methylthiazole, and 5-methylthiazole, while the lipid degradation flavors reduced, like hexanal, heptanal, and (E,E)-2,4-decadienal. In particular, during sensory analysis, the cured sample with 1.6 mmol GSH had the greatest roasted meaty odor. In addition, GSH curing results in the increased formation of key odor-active substances (OAV >= 1), such as 2-acetylthiazole.