Lei Wenqian, Cui Zhaowei, Hu Wanqi, Wang Mengxuan, Chen Xuhua, Hu Xiaojia, Chisoro Prince, Han Dong, Zhou Jianchuan, Zhang Chunhui
Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Techlex Food Co.Ltd., Feiyun Avenue, High-tech District, Mianyang City, Sichuan 621006, China.
Food Chem X. 2025 May 27;28:102589. doi: 10.1016/j.fochx.2025.102589. eCollection 2025 May.
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.
为探究特色鸡肉炖煮后的风味变化，采用气相色谱 - 嗅觉测定 - 质谱联用仪（GC - O - MS）和气相色谱 - 离子迁移谱仪（GC - IMS）分析了黄羽鸡（YC）、罗曼粉鸡（LC）和剑门土鸡（JC）炖煮后的风味化合物差异。结果表明，LC的剪切力和硬度较高，而JC的蛋白质含量低于YC。在呈味化合物方面，LC的鲜味氨基酸和AMP含量较高，而JC的甜味氨基酸较多。通过GC - O - MS鉴定出13种关键香气化合物，如己醛赋予JC青草味，而二甲基二硫仅影响LC的整体风味。结果通过GC - IMS进一步可视化，表明LC和JC中挥发性化合物的总浓度高于YC。总体而言，LC和JC炖煮后的风味表现优于YC，其中LC的鲜味尤为突出。
