Effects of chicken fat oxidation levels on flavor compounds and sensory properties of Maillard reaction products in chicken bone broth: <scp>HS</scp> ‐ <scp>SPME</scp> ‐ <scp>GC</scp> – <scp>MS</scp> and molecular simulation approach

BACKGROUND: Moderate oxidation of chicken fat plays a vital role in enhancing meat aroma, yet the specific contributions of oxidation products to olfactory perception remain unclear. The present study investigated the effects of varying chicken fat oxidation levels on the volatile compounds and sensory properties of Maillard reaction products (MRPs) derived from chicken bone hydrolysate. RESULTS: ). Molecular dynamics simulations (100 ns) were further performed to assess the dynamic stability and key interactions of these receptor-ligand interactions. The results indicated that the complexes reached equilibrium after approximately 10-20 ns. Specifically, (E,E)-2,4-decadienal exhibited the most stable binding conformation, characterized by a root mean square deviation of approximately 0.50 nm and persistent hydrogen bonding with Tyr-182. CONCLUSION: Moderate lipid oxidation (specifically the O3 treatment, oxidized for 1.5 h) significantly enhanced chicken flavor by generating key aroma-active compounds that tightly and stably bind to human olfactory receptors. These findings provided theoretical insights into the potential molecular interaction mechanisms of meat aroma perception and suggested that controlled lipid oxidation is a feasible strategy for flavor enhancement. © 2026 Society of Chemical Industry.