Balancing aroma development and chemical safety in smoked chicken breast: Effects of smoking duration on aroma compounds, hazardous compounds, and precursors.

This study investigated how smoking duration (0-12 h) shaped aroma development and hazardous-compound accumulation in smoked chicken breast. Fifty-seven volatile compounds were identified. Smoke-derived phenols dominated early, whereas several Maillard-derived pyrazines appeared mainly after 6 h and lipid oxidation-related aldehydes declined. Hazardous compounds followed different accumulation patterns. The advanced glycation end products Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) increased markedly during late-stage smoking. Norharman showed the greatest increase among the detected heterocyclic amines (HAs), whereas the four priority polycyclic aromatic hydrocarbons (PAH4) accumulated rapidly and exceeded the European Union maximum level from 2 h onward. Changes in reducing sugars, amino acids, creatine/creatinine, and free fatty acids were consistent with ongoing Maillard, HA-forming, and lipid-related reactions. Thus, characteristic aroma development did not coincide with a single low-hazard stage, highlighting the need to control smoke exposure, particularly to limit early PAH4 accumulation.