Changes of the volatile fraction of cooked chicken meat during chill storing: results obtained by the electronic nose in comparison to GC-MS and GC olfactometry

In the present study the changes of the volatile fraction of heat-treated c hicken meat in the course of chill storage were observed by using different techniques. It was the aim of the study to compare the results obtained by the new technique of the electronic nose to those gained by CC-MS and GC o lfactometry (using comparative aroma extract dilution analysis). Chill stor age at 4 degrees C of cooked chicken meat showed large increases in concent ration as well as in flavour dilution factors of typical lipid oxidation pr oducts such as saturated and unsaturated aldehydes as well as alkylated fur ans, especially within the first 24 h. These results were confirmed by clus ter analysis of selected lipid oxidation products. Analysing the chicken me at with an electronic nose showed results which are highly correlated with those obtained by commonly used and well-known gas chromatographic techniqu es.