Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing

Abstract

This study analyzed the changes of odor and taste in Daokou braised chicken during processing by GC-MS, GC-IMS, e-nose and e-tongue. The 75 and 55 volatile compounds identified in Daokou braised chicken by GC-MS and GC-IMS, respectively, included hydrocarbons, aldehydes, alcohols, terpenes, ketones, heterocyclics, esters, acids and phenols; among them, aldehydes, alcohols and ketones were the most abundant. The number and proportion of volatile compounds in Daokou braised chicken changed significantly (p < 0.05) in the process. The proportion of volatile compounds with animal fatty odor, such as aldehydes and alcohols, decreased, while that of esters, ketones and terpenes from spices with fruity fragrance increased, especially in the braising stage. An e-nose showed that the odor intensities of sulfur-containing and nitrogen oxide compounds were higher (p < 0.05) after the braising stage, but weakened after 2 h braising. An e-tongue showed that saltiness and richness increased significantly (p < 0.05) after braising. The results of these four techniques showed that braising promoted the release of flavor compounds, and was beneficial to salt penetration and umami release. However, long braising could lead to weakened flavor intensity and the introduction of bitterness and astringency. This study also found that GC-IMS and e-nose were more sensitive to trace compounds such as sulfur-containing and nitrogen oxide compounds, esters, acids and phenolics in Daokou braised chicken than GC-MS. The use of multiple technologies could provide more comprehensive flavor profiles for Daokou braised chicken during processing. This study provides insights into the control of flavor of Daokou braised chicken, and may be of practical relevance for the poultry industry.

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

“…The background is shown in white after subtracting the same components. However, red represents the higher concentration of the volatile component, and lower values are indicated by blue [ 27 , 28 ].…”

“…It was detected that one analyte might produce multiple signals, which included protonated monomers and proton-bound dimers or trimers [ 28 ]. IMS provided the second separation of compounds that was closely related to the high proton affinity or concentration of the compounds in the analytes [ 27 , 28 ]. Some high concentration components were performed by both monomer and dimer forms, such as 2-heptanone, ethyl hexanoate, heptane, and beta-Pinene.…”

Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeats

“…The alcohols 1‐octanol, 1‐hexanol, 1‐pentanol, and 1‐heptanol were present at the highest content in unpackaged and packaged pecan nutmeats (except those packaged in ML) (Table S3). Studies conducted on oils with a similar lipid profile to pecan nutmeats (for instance, soybeans) reported that the formation of n ‐hexanol, n ‐pentanol, and n ‐heptanol is the major cause of quality loss and might be generated as secondary lipid oxidation products (Arai et al., 1970; Gong et al., 2018; Kato et al., 1981; Zhan et al., 2022). The alcohol 1‐pentanol possesses a characteristic raw pecan aroma (Burdock, 2016).…”

Comprehensive characterisation of taste and aroma profiles of Daokou red‐cooked chicken by GC‐IMS and GC–MS combined with chemometrics

“…The types of aroma compounds and their concentration jointly influence the aroma characteristics, and further affect the attractiveness of food by stimulating consumers' sense of smell (Sabikun et al ., 2021). For example, aldehydes, which are formed by lipid oxidation and the breakdown of certain amino acids, may give chicken products a distinctive and pleasing smell (Zhan et al ., 2022). Additionally, customers' preferences for foods are influenced by taste in addition to aroma (Li et al ., 2020).…”

“…The headspace solid‐phase microextraction (HS‐SPME) coupled with gas chromatography–mass spectrometry (GC–MS), electronic nose (e‐nose), and electronic tongue (e‐tongue) have been widely applied for flavour analyses and quality control of food industry (Zhang et al ., 2021). For example, a combination of these techniques could be used to distinguish between different processing types of braised chicken (Zhan et al ., 2022), and to evaluate flavour characteristics of chicken drumsticks that were sugar‐smoked at various intervals (Zhang et al ., 2021). The GC‐ion mobility spectrometry (GC‐IMS) identifies the authenticity of food, offering a new approach to food quality assessment (Feng et al ., 2023).…”