Effects of boiling medium pH and chilling storage on the changes in volatile profiles of boiled chicken flesh

Pattarabhorn Pakaweerachat1, Teerin Chysirichote2,*
Author Information & Copyright
1Faculty of Home Economics Technology, Department of Food and Nutrition, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand.
2Department of Food Engineering, School of Engineering, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
*Corresponding Author: Teerin Chysirichote. E-mail:

© Copyright 2024 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 25, 2024 ; Revised: May 15, 2024 ; Accepted: May 17, 2024

Published Online: May 22, 2024


This study investigated the changes in volatile compounds in chicken flesh after boiling at various pHs (6.0–9.0) and after chilling storage (4.0±1.0°C) for 7 d. The volatile compounds were assessed qualitatively and quantitatively by using a headspace GC–MS analysis. Twenty-one volatile compounds were discovered and categorized as amine, aldehyde, alcohol, ketone, acid, and furan. One type of amine, (2-aziridinylethyl) amine, was the most prevalent volatile component, followed by aldehyde, ketone, aldehyde, acid, ester, and furan. The results showed that the quantity and quality of the volatile compounds were influenced by a pH of the boiling medium. Additionally, the types and volatile profiles of the chicken were altered during chilling. In particular, in the chicken that was boiled at a pH of 8.0, the hexanal (an aldehyde) content increased the most after 7 d of chilling. Moreover, various alcohols formed after the 7 d of chilling of the chicken that was boiled at pHs of 8.0 and 9.0. Because of the oxidation and degradation of fat and proteins, the most altering volatile compounds were the reducing amines and the increasing aldehydes.

Keywords: volatile compounds; headspace GC-MS; thermal treatment; chicken