Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis

Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica)

“…This result is consistent with GC-MS OAV analysis: enone reductases or enoate reductases catalyze the reduction of α,β-unsaturated carbonyl structure. the substance, from blue to red, representing the concentration is getting higher [35]. In Figure 1, YF's aroma compounds were significantly different from other samples, and the changing substances are circled.…”

“…The ordinate represents the retention time of the gas chromatograph, the abscissa indicates the ion drift time after normalization and the Z-axis shows the intensity of the peak. The color depth of the point means the concentration of the substance, from blue to red, representing the concentration is getting higher [35]. In Figure 1, YF's aroma compounds were significantly different from other samples, and the changing substances are circled.…”

Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age

“…Recently, the diversity of the flavor substances in Dezhou braised chicken at various stages of a meat processing line was profiled by using GS-IMS and 2-ethylhexanol was identified as a key flavor in the chicken carcasses ( Yao et al, 2022 ). Xu et al (2021) found 8 volatile aromas in Qingyuan partridge chicken as important ingredients forming the flavor of SC by GS-IMS fingerprint analysis. However, there are few reports on the effect of breed and age on the flavor volatile compounds of poultry meat and meat products, in this case, SC, in which typical volatile components have not been established.…”

“…Due to the simple technological process with only boiling and cold-dipping, SC is favored and characterized by retaining original flavor, tender profiles, and white flesh with a slight oil yellow appearance of raw chicken ( Deng et al, 2020 ). Similar to the consumption custom of pork meat, most of the Chinese choose SC processed with hot-fresh chicken carcass, although chilled chicken has been reported for benefits of SC flavor development ( Wang et al, 2019 ; Xu et al, 2021 ).…”

Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS

“… Yao et al (2020) investigated the flavor profile on 5 different regional Chinese smoked chicken samples through GC-IMS and identified 34 flavor compounds, in which n-nonanal, heptanal, n-nonanal, heptanal, furfurol, and hexanal were the main common flavor compounds. Xu et al (2021) explored the flavor and taste of soft-boiled chicken at different post-mortem aging time based on GC-IMS and multivariate statistical analysis. It was found that post-mortem aging was an important process affecting flavor.…”