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

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 b...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2024-08, Vol.448, p.138972, Article 138972
Main Authors: Sun, Xiangxiang, Yu, Yumei, Wang, Zhenyu, Akhtar, Kumayl Hassan, Saleh, Ahmed S.M., Li, Wenhao, Zhang, Dequan
Format: Article
Language:English
Subjects:
2-heptanone
Aldehydes
Animals
Aroma
biochemical pathways
Braised chicken
Chickens
Chromatography, High Pressure Liquid
Correlation analysis
discriminant analysis
Electronic Nose
ethanolamine
flavor
Flavoring Agents - chemistry
food chemistry
Food Handling - methods
gas chromatography-mass spectrometry
Gas Chromatography-Mass Spectrometry - methods
least squares
Lipidomics
Meat - analysis
octenol
Odorants - analysis
odors
pentanols
Tandem Mass Spectrometry - methods
Taste
volatile organic compounds
Volatile Organic Compounds - analysis
Volatile Organic Compounds - chemistry
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!