Characterization and comparison of flavor compounds in different specialty chicken meat after stewing
To explore the flavor changes in specialty chicken meat after stewing, gas chromatography-olfactometry mass spectrometry (GC-O-MS) and gas chromatography ion mobility spectroscopy (GC-IMS) were used to analyze the flavor compound differences among Yellow feather chicken (YC), Lohmann powder chicken...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004365 |
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| author | Wenqian Lei Zhaowei Cui Wanqi Hu Mengxuan Wang Xuhua Chen Xiaojia Hu Prince Chisoro Dong Han Jianchuan Zhou Chunhui Zhang |
| author_facet | Wenqian Lei Zhaowei Cui Wanqi Hu Mengxuan Wang Xuhua Chen Xiaojia Hu Prince Chisoro Dong Han Jianchuan Zhou Chunhui Zhang |
| author_sort | Wenqian Lei |
| collection | DOAJ |
| description | To explore the flavor changes in specialty chicken meat after stewing, gas chromatography-olfactometry mass spectrometry (GC-O-MS) and gas chromatography ion mobility spectroscopy (GC-IMS) were used to analyze the flavor compound differences among Yellow feather chicken (YC), Lohmann powder chicken (LC), and Jianmen native chicken (JC) after stewing. Results indicated that LC had high shear force and hardness, while JC had lower protein content than YC. Regarding taste compounds, LC had higher contents of umami amino acids and AMP, whereas JC had more sweet amino acids. 13 key aroma compounds were identified by GC-O-MS, like hexanal gives JC a grassy flavor, while dimethyl disulfide affecting only LC's overall flavor. The results were further visualized using GC-IMS, indicating that the total concentration of volatile compounds in LC and JC was higher than in YC. Overall, LC and JC had excellent flavor performance than YC after stewing, with LC showing particularly prominent umami. |
| format | Article |
| id | doaj-art-4849bfe479eb428182e231bdf8606971 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-4849bfe479eb428182e231bdf86069712025-08-20T02:02:55ZengElsevierFood Chemistry: X2590-15752025-05-012810258910.1016/j.fochx.2025.102589Characterization and comparison of flavor compounds in different specialty chicken meat after stewingWenqian Lei0Zhaowei Cui1Wanqi Hu2Mengxuan Wang3Xuhua Chen4Xiaojia Hu5Prince Chisoro6Dong Han7Jianchuan Zhou8Chunhui Zhang9Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaTechlex Food Co.Ltd., Feiyun Avenue, High-tech District, Mianyang City, Sichuan 621006, ChinaLaboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaLaboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaLaboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaLaboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaLaboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaLaboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Corresponding authors.Techlex Food Co.Ltd., Feiyun Avenue, High-tech District, Mianyang City, Sichuan 621006, China; Corresponding authors.Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaTo explore the flavor changes in specialty chicken meat after stewing, gas chromatography-olfactometry mass spectrometry (GC-O-MS) and gas chromatography ion mobility spectroscopy (GC-IMS) were used to analyze the flavor compound differences among Yellow feather chicken (YC), Lohmann powder chicken (LC), and Jianmen native chicken (JC) after stewing. Results indicated that LC had high shear force and hardness, while JC had lower protein content than YC. Regarding taste compounds, LC had higher contents of umami amino acids and AMP, whereas JC had more sweet amino acids. 13 key aroma compounds were identified by GC-O-MS, like hexanal gives JC a grassy flavor, while dimethyl disulfide affecting only LC's overall flavor. The results were further visualized using GC-IMS, indicating that the total concentration of volatile compounds in LC and JC was higher than in YC. Overall, LC and JC had excellent flavor performance than YC after stewing, with LC showing particularly prominent umami.http://www.sciencedirect.com/science/article/pii/S2590157525004365Specialty chicken meatStewingTaste compoundsVolatile compounds |
| spellingShingle | Wenqian Lei Zhaowei Cui Wanqi Hu Mengxuan Wang Xuhua Chen Xiaojia Hu Prince Chisoro Dong Han Jianchuan Zhou Chunhui Zhang Characterization and comparison of flavor compounds in different specialty chicken meat after stewing Food Chemistry: X Specialty chicken meat Stewing Taste compounds Volatile compounds |
| title | Characterization and comparison of flavor compounds in different specialty chicken meat after stewing |
| title_full | Characterization and comparison of flavor compounds in different specialty chicken meat after stewing |
| title_fullStr | Characterization and comparison of flavor compounds in different specialty chicken meat after stewing |
| title_full_unstemmed | Characterization and comparison of flavor compounds in different specialty chicken meat after stewing |
| title_short | Characterization and comparison of flavor compounds in different specialty chicken meat after stewing |
| title_sort | characterization and comparison of flavor compounds in different specialty chicken meat after stewing |
| topic | Specialty chicken meat Stewing Taste compounds Volatile compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525004365 |
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