Taste-related and Volatile Organic Compounds of Fresh and Frozen–Thawed Chicken Breast Meat

The effect of frozen storage (-18 °C for 2 months) and thawing (4 °C for 16 h) on the taste-related compounds and volatile organic compounds (VOCs) in chicken breast meat was studied. After freeze–thawing, inosine monophosphate levels in chicken meat decreased and inosine levels increased. Free amino acid content increased significantly, regardless of bitter, sweet, or umami amino acids. An increase in arachidonic, eicosapentaenoic, adrenic, and docosahexaenoic acid after freeze–thaw cycle was observed suggesting the impact of lipid oxidation during freezing and thawing. Total 95 VOCs were detected, and multivariate analysis discriminated the differences in aroma- and taste-related compounds. The variable importance in the projection score indicated that the total amounts of sweet and bitter amino acids, inosine monophosphate, ketones, oxetane, and 3,3-dimethyl-2-butanone were important in discriminating between fresh and frozen–thawed chicken meat. The freeze–thawing altered the flavor of fresh chicken meat, and these important compounds could be utilized as markers for characterizing fresh or frozen-thawed meat.