Abstract: An oxidized chicken fat-glutathione-glucose model reaction system was designed and the reaction was allowed to proceed at 131 ℃ under pH 6.5 for 5 h. Volatile flavor compounds in the reaction products were extracted by solvent assisted flavor evaporation (SAFE) extraction, and analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) combined with aroma extract dilution analysis (AEDA). As a result, a total of 89 volatile compounds were identified, 67 of which were revealed to be aroma-active according to their mass spectra, linear retention indices and odor characteristics by co-injection with authentic standards. Among them, 10 alkyl-chain compounds were found, including 2-heptylthiophene, 2-pentylthiophene, and 2-pentylpyridine, which were formed by the interaction of lipid oxidation and degradation with the Maillard reaction. Besides, the compounds solely generated from the Maillard reaction such as 2-methyl-3-furanthiol and 2-furfurylthiol as well as most alkyl-chain compounds such as 2-heptylthiophene, 2-methylpyridine and 2-ethylpyridine had a high dilution factor (Log3FD ≥ 5). Therefore, the interaction of lipid oxidization and degradation with the Maillard reaction of glutathione made a considerable contribution to the development of meaty flavor in the reaction system. These research results can provide a useful guidance for the preparation of meaty flavorings through controlled fat oxidization combined with thermal reaction.

Key words: oxidized chicken fat, glutathione, meaty flavor, odor-active compounds, Maillard reaction, lipid oxidization and degradation