Work

Formation of (E,E)-2,4-decadienal in sugar-smoked chicken thighs via lipidomics, flavoromics, and free radical analysis

Year: 2025

Type: article

Abstract: Sucrose smoke is widely used in smoked chicken production, and lipids, along with free radicals, play a crucial role in the formation of its characteristic flavor. However, the molecular mechanism by which pyrolytic radicals from sucrose convert endogenous lipids into key odorants (such as ( E,E )-2,4-decadienal) remains unknown. This study used gas chromatography–mass spectrometry (GC–MS) and liquid chromatography-tandem mass spectrometry (LC-MS/MS) to analyze sugar-smoked chicken thighs and revealed that sucrose pyrolysis increased ( E , E )-2,4-decadienal (key flavor). The phospholipid molecules PE (18,2/20,2), PE (18,2/22,4), PC (18,2/17,1), and PC (18,2/22,2) were significantly negatively correlated with ( E , E )-2,4-decadienal, and they may be key substrates for its formation. Linoleic acid increases for 0–4 min and then decreases after 5 min (maximizing the aldehyde). Electron paramagnetic resonance (EPR) spectroscopy reveals that radicals (especially alkoxy) grow with increasing smoking time and attack linoleic acid to form them. This study elucidates the sucrose pyrolysis mechanism, aiding flavor regulation. • Sugar smoking significantly increases the content of the lipid flavor substance ( E,E )-2,4-decadienal in chicken thighs. • Linoleic acid is a key substrate for ( E,E )-2,4-decadienal formation. • PE (18:2/20:2), PE (18:2/22:4), PC (18,2/17:1), and PC (18,2/22:2) are phospholipid substrates for the potential generation of ( E,E )-2,4-decadienal. • Alkoxyl radicals generated by sucrose pyrolysis attack the optimal site of linoleic acid to promote the oxidation reaction to form ( E,E )-2,4-decadienal.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103307