Insights into flavor formation of braised chicken: Based on E-nose, GC -MS GC-IMS, and UPLC-Q-Exactive-MS/MS

文献类型： 外文期刊

第一作者： Sun, Xiangxiang

作者： Sun, Xiangxiang;Yu, Yumei;Wang, Zhenyu;Akhtar, Kumayl Hassan;Zhang, Dequan;Sun, Xiangxiang;Yu, Yumei;Wang, Zhenyu;Akhtar, Kumayl Hassan;Zhang, Dequan;Sun, Xiangxiang;Li, Wenhao;Saleh, Ahmed S. M.

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关键词： Braised chicken; Aroma; Aldehydes; Lipidomics; Correlation analysis; Electronic nose

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 448 卷

页码：

收录情况： SCI

摘要： Effects of braising duration on volatile organic compounds (VOCs) and lipids in chicken were investigated. Aroma profiles identified by an electronic nose were effective in differentiating braising stages. During braising process, a total of 25 key VOCs were detected in braised chicken, and sample braised for 210 min exhibited the highest level of key VOCs. Additionally, a gas chromatography mass spectrometry fingerprint was established to evaluate the distribution of VOCs throughout the braising process. Partial least square discriminant analysis indicated that 2-heptanone, 3-methyl-2-butanone, octanal, nonanal, butanal, (E)-2-pentenal, 1-octen-3-ol, 1hexanol, pentanal, hexanal, and 1-pentanol significantly affected flavor characteristics of braised chicken. Furthermore, 88 differential lipids were screened, and glycerolipids metabolic was found to be main metabolic pathway during braising process. Triglycerides (TG) and phosphatidyl ethanolamine (PE), such as TG (16:0/ 18:1/18:2), TG (18:0/18:1/18:2), TG (18:1/18:2/18:3), TG (18:1/18:1/18:2), PE (O-18:2/18:2), PE(O-18:2/ 18:1), and TG (16:0/16:1/18:2), played a vital role in the generation of VOCs.

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