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

Abstract 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). The samples smoked with sucrose combined with pear-tree woodchips (SP) or green tea leaves (ST) had higher overall acceptability than other samples (P