Effect of Fermentation with Two Molds on Characteristics of Chicken Meat

Table 3

Effect of fermentation with P. nalgiovense and P. chrysogenum on volatile flavor compounds in chicken meats.

Time (min)	Flavor compound	Relative content (%)
		P. nalgiovense	P. chrysogenum
4.977	3-Methylbutyral	1.276	0.783
6.260	Toluene	0.969	ND
6.706	n-Dodecane	1.183	0.573
6.759	n-Tridecane	3.908	2.735
7.011	2-Methyldecane	3.486	4.869
7.173	10-Methylhendecane	0.657	0.030
7.258	Caproaldehyde	4.209	5.032
7.426	3-Methylundecane	1.013	3.081
7.603	2,5-Dimethyl-undecane	4.206	3.092
7.802	2-Methyldodecane	4.232	3.078
7.879	n-Tetradecane	1.455	3.982
7.998	3,4,5,6-Tetramethyl octane	1.109	2.553
8.119	2,6-Dimethyldecane	0.300	0.332
8.219	8-Methylhendecane	5.274	5.578
8.294	2,5,6-Trimethyl-decane	2.345	4.982
8.384	6-Methylhendecane	1.665	2.035
8.804	4-Ethyloctane	2.090	6.742
8.932	4-Methylhendecane	3.366	3.254
9.011	2-Methylhendecane	7.794	3.442
9.146	4-Methyldodecane	6.093	10.786
9.269	Sulfurous acid-caprate	5.093	ND
9.812	Heptaldehyde	1.350	1.002
10.147	Phenylacetic acid ethyl ester	0.826	1.534
10.316	n-Pentadecane	1.383	0.606
10.528	3-Methyl-1-butanol	0.277	0.443
11.051	4-Ethyl-2-undecenal	0.268	0.032
11.244	3,7-Dimethyl-1-octanol	0.384	0.069
12.267	3-Hydroxy-2-butanone	6.351	4.058
12.372	1-Octanal	0.783	0.690
13.175	trans-2-Heptenal	ND	0.004
13.481	6-Methyl-5-hepten-2-one	2.054	0.895
13.900	1-Caprylalcohol	0.166	0.698
14.655	1-Nonanal	1.958	0.235
14.876	cis-6-Nonenal	0.017	0.345
15.302	trans-2-Octenal	0.207	0.743
15.571	Acetate acid	12.820	14.541
16.464	1-Decylalcohol	0.057	2.099
16.478	1-Tetradecanol	0.296	0.961
16.844	Benzaldehyde	0.259	0.343
17.069	trans-2-Nonenal	0.188	ND
17.272	2-Pyridinecarboxaldehyde	1.356	0.112
18.212	2,3-Butanediol	0.647	ND
18.351	Butyric acid	2.085	0.798
19.961	2-Undecenal	0.973	0.542
20.649	trans-2,4-Decadienial	0.658	0.092
21.027	Hexanoic acid	1.054	0.075

ND represents not detectable.