# Formation of aroma compounds in smoked chickens during the sugar-smoking process using SPME/SAFE-GC–MS and ESR technologies

## TL;DR

This study explores how free radicals influence the formation of aroma compounds in smoked chickens during the sugar-smoking process.

## Contribution

The study identifies specific free radicals and their dual role in both forming and degrading flavor compounds in smoked chickens.

## Key findings

- 22 key aroma compounds with OAVs >1 were identified in smoked chickens.
- Alkoxy radicals are most important for lipid oxidative degradation in smoked chickens.
- Free radicals positively correlate with some flavor compounds but negatively with others.

## Abstract

Free radicals play crucial roles in the development of grilled meat flavors, but the mechanisms by which they contribute to the formation of flavor compounds in smoked chickens remain unclear. In this study, GC–MS, ESR, and UPLC techniques were employed to analyze the dynamic changes in key flavor compounds, sugars, and free radicals in smoked chickens. A total of 22 (OAVs >1) key volatile compounds were identified in smoked chickens. Additionally, the concentrations of hydroxyl radicals, alkyl peroxy radicals, alkyl radicals, and alkoxy radicals significantly increased with prolonged heating. These free radicals were positively correlated with the formation of flavor compounds such as furfural, heptanal, and (E,E)-2,4-decadienal, whereas they were negatively correlated with the formation of butanal, pentanal, and hexanal. This research provides valuable insights for the precise control and optimization of flavors in sugar-cured meat products.

•Alkoxy radicals, alkyl radicals, alkyl peroxyl radicals and hydroxyl radicals were detected in smoked chickens.•A total of 22 key aroma compounds were detected.•Alkoxy radicals are the most important free radicals for lipid oxidative degradation in smoked chickens.•Radicals play a dual role in the formation and degradation of flavor compounds.

Alkoxy radicals, alkyl radicals, alkyl peroxyl radicals and hydroxyl radicals were detected in smoked chickens.

A total of 22 key aroma compounds were detected.

Alkoxy radicals are the most important free radicals for lipid oxidative degradation in smoked chickens.

Radicals play a dual role in the formation and degradation of flavor compounds.