Study: Hold the Chicken (for 10 minutes, if you like)

Another breakthrough discovery about students, cooked chicken, and short time duration:

Analysis of the Effect That Holding Time Has on the Perceived Sensory Quality and Acceptability of Poached Chicken,” Gregory S. Jones, Anderson Bouton, Krystal L. Jones, Andrew C. Cauble, Lightsey Laffitte, Paul Dawson, Julia Sharp & Margaret D. Condrasky, Journal of Culinary Science & Technology, Volume 10, Issue 3, 2012, pp. 259-70. (Thanks to investigator Neil Martin for bringing this to our attention.) The authors, at Clemson University, report:

“Gas chromatography–mass spectrometry (GC-MS) analyses were used to identify volatile compounds, and three compounds (hexanal, dimethyl sulfide, and propanal) were shown to have changed consistently, which may impact the flavor of chicken. A triangle test and demographic survey were conducted using an untrained panel to determine the perceived effect of a 10-min holding time on chicken flavor. The results showed that college students are unable to detect a difference between chicken held for 1 or 10 min.”