Culinary Science and Food Technology

Team Mentors:

Dr. Marge Condrasky, Associate Professor
Dept. Food Science and Human Nutrition

Dr. Paul Dawson, Professor,
Dept. Food Science and Human Nutrition

Sensory Perception of the Effect of Holding Time on Volatile Compounds in Poached Chicken

Volatile compounds escape from food during delivery from pan to customer. As a result, the chef’s desired flavor profile for the food is altered.

The objective of this team’s investigation was to analyze the volatile compounds that are lost when cooked chicken is held at varying times before being served to the consumer.

The goal was to discover the maximum length of time a dish can sit without affecting its flavor profile. The hypothesis stated that the longer the food is held, the more volatile compounds are released and therefore the more that flavor is affected. To collect the data, 13.00 g samples of chicken breast were placed into individual vials and set in a hot water bath for 15 minutes.

The samples were then held at 1, 5, 10, and 15 minutes intervals before being analyzed through Gas Chromatography and Mass Spectrometry (GCMS).

The results revealed that flavor and aroma compounds were released from the chicken with increasing abundance at higher holding times. The primary compound released was hexanal which is associated with lipid oxidation and off-flavor.  Additionally, the goal was to investigate the ability of humans to determine differences in the qualities of the chicken held at different times by way of sensory panels.