Effect of different types of smoking materials on the flavor, heterocyclic aromatic amines, and sensory property of smoked chicken drumsticks

This study investigated the effect of different types of smoking materials on the flavor, heterocyclic aromatic amine (HAA) content, and sensory attributes of smoked chicken drumsticks. All smoked samples showed lower pH and L*-value and higher a*-value and b*-value than the control sample (P 0.05), but no significant dif-ferences in water content and water activity (P 0.05). The samples smoked with sucrose combined with pear-tree woodchips (SP) or green tea leaves (ST) had higher overall acceptability than other samples (P < 0.05). Smoking increased the total HAA content, and the ST sample exhibited the highest total HAA content (P < 0.05). A total of 54 volatile compounds was identified. Overall, SP and ST are suitable for smoked chicken considering the sensory properties, while S and SA are proper for smoked chicken considering the minimization of HAAs, which may provide a theory basis for the production of smoked chicken.