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

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

doi:10.1016/j.foodchem.2024.138972

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

Food Chem. 2024 Aug 1:448:138972. doi: 10.1016/j.foodchem.2024.138972. Epub 2024 Mar 11.

Authors

Xiangxiang Sun¹, Yumei Yu², Zhenyu Wang², Kumayl Hassan Akhtar², Ahmed S M Saleh³, Wenhao Li⁴, Dequan Zhang⁵

Affiliations

¹ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
² Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
³ Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt.
⁴ College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
⁵ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: dequan_zhang0118@126.com.

PMID: 38555691
DOI: 10.1016/j.foodchem.2024.138972

Abstract

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, 1-hexanol, 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.

Keywords: Aldehydes; Aroma; Braised chicken; Correlation analysis; Electronic nose; Lipidomics.