Effect of Hop β-Acids Extract Supplementation on the Volatile Compound Profile of Roasted Chicken Meat

The increased interest in greener sources of antioxidants has spurred the research on natural alternatives to enhance poultry production. This study aimed investigate effects antioxidant extracts’ (hop β-acids extract) diet supplementation at different concentrations (0, 30, 60, and 120 mg kg−1) volatile compound profile roasted chicken meat. A method based headspace solid-phase micro-extraction coupled gas chromatography-mass spectrometry (HS-SPME-GC-MS) was optimized by response surface design extract compounds. optimum extraction conditions were 80 °C 45 min. total 95 compounds identified meat, especially aldehydes, alkanes, alcohols, esters, pyrazines. Principal component analysis (PCA) separated samples as a function β-acid supplementation, indicating that levels lead distinct profiles Aldehydes such octanal hexanal (8.94% 17.63%, respectively, for 30 kg−1 treatment) played an important role distinguishing samples. Those are main oxidation products unsaturated fatty acids, which possibly protected properties hop extracts. Some other with odoriferous importance detected this level were: 2,6-dimethyl pyrazine (5.12%), 2-pentylfuran (2.94%), 1-octen-3-ol (1.88%). significantly contributes elucidation impact hops meat aroma profile, opening new venues its potential application.