Changes in Volatile Compounds and Sensory Properties of Chicken with <i>Armillaria mellea</i> During the Pressure-Cooking Process
Chicken with <i>Armillaria mellea</i> prepared via pressure cooking is a traditional Chinese delicacy with great potential for food development. Optimizing its cooking time is crucial. In this study, chicken and <i>Armillaria mellea</i> were pressure-cooked for different amou...
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2025-01-01
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| author | Xiaolan Dong Chuntao Xia Hongxiu Fan Xu Zhang Tong Sun Zhiyu Wang Tingting Liu |
| author_facet | Xiaolan Dong Chuntao Xia Hongxiu Fan Xu Zhang Tong Sun Zhiyu Wang Tingting Liu |
| author_sort | Xiaolan Dong |
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| description | Chicken with <i>Armillaria mellea</i> prepared via pressure cooking is a traditional Chinese delicacy with great potential for food development. Optimizing its cooking time is crucial. In this study, chicken and <i>Armillaria mellea</i> were pressure-cooked for different amounts of time (20 min, 25 min, 30 min, 35 min, and 40 min). In total, 101 and 81 volatile compounds were identified by GC-MS and GC-IMS, respectively. The results showed that the content of volatile compounds was the highest at 40 min. Nonanal, decanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, and 1-octen-3-ol were identified as the most critical aroma compounds at this time, which brought unique fat, oil, and mushroom aroma to chicken with <i>Armillaria mellea</i> during the pressure-cooking process. The optimal time was determined to be 35 min through sensory properties. In summary, the optimal cooking time for chicken with <i>Armillaria mellea</i> prepared via pressure cooking is 35–40 min. Our research results not only preliminarily determined the optimal conditions for industrial processing of the prepared dish of with <i>Armillaria mellea</i> prepared via pressure cooking, laying a foundation for the later industrial production of prepared dishes and international sales, but also stimulated innovative composite food development and promoted people’s exploration of the mechanism of heat treatment on composite food flavor and taste. |
| format | Article |
| id | doaj-art-291cb5b8d8704545abea89d7933985c2 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
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| spelling | doaj-art-291cb5b8d8704545abea89d7933985c22025-01-10T13:17:44ZengMDPI AGFoods2304-81582025-01-011418310.3390/foods14010083Changes in Volatile Compounds and Sensory Properties of Chicken with <i>Armillaria mellea</i> During the Pressure-Cooking ProcessXiaolan Dong0Chuntao Xia1Hongxiu Fan2Xu Zhang3Tong Sun4Zhiyu Wang5Tingting Liu6College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaJilin Province Product Quality Supervision and Inspection Institute, Changchun 130103, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaChicken with <i>Armillaria mellea</i> prepared via pressure cooking is a traditional Chinese delicacy with great potential for food development. Optimizing its cooking time is crucial. In this study, chicken and <i>Armillaria mellea</i> were pressure-cooked for different amounts of time (20 min, 25 min, 30 min, 35 min, and 40 min). In total, 101 and 81 volatile compounds were identified by GC-MS and GC-IMS, respectively. The results showed that the content of volatile compounds was the highest at 40 min. Nonanal, decanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, and 1-octen-3-ol were identified as the most critical aroma compounds at this time, which brought unique fat, oil, and mushroom aroma to chicken with <i>Armillaria mellea</i> during the pressure-cooking process. The optimal time was determined to be 35 min through sensory properties. In summary, the optimal cooking time for chicken with <i>Armillaria mellea</i> prepared via pressure cooking is 35–40 min. Our research results not only preliminarily determined the optimal conditions for industrial processing of the prepared dish of with <i>Armillaria mellea</i> prepared via pressure cooking, laying a foundation for the later industrial production of prepared dishes and international sales, but also stimulated innovative composite food development and promoted people’s exploration of the mechanism of heat treatment on composite food flavor and taste.https://www.mdpi.com/2304-8158/14/1/83chicken with <i>Armillaria mellea</i> prepared via pressure cookinggas chromatography–mass spectrometry (GC-MS)gas chromatography–ion mobility spectrometry (GC-IMS)odor activity value (OAV)sensory properties |
| spellingShingle | Xiaolan Dong Chuntao Xia Hongxiu Fan Xu Zhang Tong Sun Zhiyu Wang Tingting Liu Changes in Volatile Compounds and Sensory Properties of Chicken with <i>Armillaria mellea</i> During the Pressure-Cooking Process Foods chicken with <i>Armillaria mellea</i> prepared via pressure cooking gas chromatography–mass spectrometry (GC-MS) gas chromatography–ion mobility spectrometry (GC-IMS) odor activity value (OAV) sensory properties |
| title | Changes in Volatile Compounds and Sensory Properties of Chicken with <i>Armillaria mellea</i> During the Pressure-Cooking Process |
| title_full | Changes in Volatile Compounds and Sensory Properties of Chicken with <i>Armillaria mellea</i> During the Pressure-Cooking Process |
| title_fullStr | Changes in Volatile Compounds and Sensory Properties of Chicken with <i>Armillaria mellea</i> During the Pressure-Cooking Process |
| title_full_unstemmed | Changes in Volatile Compounds and Sensory Properties of Chicken with <i>Armillaria mellea</i> During the Pressure-Cooking Process |
| title_short | Changes in Volatile Compounds and Sensory Properties of Chicken with <i>Armillaria mellea</i> During the Pressure-Cooking Process |
| title_sort | changes in volatile compounds and sensory properties of chicken with i armillaria mellea i during the pressure cooking process |
| topic | chicken with <i>Armillaria mellea</i> prepared via pressure cooking gas chromatography–mass spectrometry (GC-MS) gas chromatography–ion mobility spectrometry (GC-IMS) odor activity value (OAV) sensory properties |
| url | https://www.mdpi.com/2304-8158/14/1/83 |
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