{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Zhang X"],"funding":["NUS Suzhou Research Institute"],"pagination":["e70564"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12433604"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["90(9)"],"pubmed_abstract":["Chicken carcass is a side stream of poultry processing and can be transformed into chicken sauce via hydrolysis and heat treatment. However, the sauce has weaker meaty aroma intensity due to deficiency of sulfur-containing (S-containing) amino acids. In this study, three different S-containing precursors (cysteine, onion, and djenkol bean) were selected for supplementation into chicken carcass hydrolysate to boost the generation of meaty aroma compounds. Cysteine was found to promote the formation of key meaty volatiles like 2-methyl-3-furanthiol and 2-furfurylthiol. Supplementation of onion or djenkol beans increased the formation of furfuryl methyl sulfide with fresh garlic or onion character aroma. The stable djenkolic acid in djenkol beans likely hindered their effectiveness as a precu"],"journal":["Journal of food science"],"pubmed_title":["Sulfur Supplementation Potentiates the Formation of Meat Aroma Compounds in Thermally Treated Chicken Carcass Hydrolysate."],"pmcid":["PMC12433604"],"funding_grant_id":["BZ2022056"],"pubmed_authors":["Ma S","Zhang X","Liu SQ"],"additional_accession":[]},"is_claimable":false,"name":"Sulfur Supplementation Potentiates the Formation of Meat Aroma Compounds in Thermally Treated Chicken Carcass Hydrolysate.","description":"Chicken carcass is a side stream of poultry processing and can be transformed into chicken sauce via hydrolysis and heat treatment. However, the sauce has weaker meaty aroma intensity due to deficiency of sulfur-containing (S-containing) amino acids. In this study, three different S-containing precursors (cysteine, onion, and djenkol bean) were selected for supplementation into chicken carcass hydrolysate to boost the generation of meaty aroma compounds. Cysteine was found to promote the formation of key meaty volatiles like 2-methyl-3-furanthiol and 2-furfurylthiol. Supplementation of onion or djenkol beans increased the formation of furfuryl methyl sulfide with fresh garlic or onion character aroma. The stable djenkolic acid in djenkol beans likely hindered their effectiveness as a precu","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Sep","modification":"2026-06-01T06:35:18.208Z","creation":"2026-04-08T10:07:01.898Z"},"accession":"S-EPMC12433604","cross_references":{"pubmed":["40946214"],"doi":["10.1111/1750-3841.70564"]}}