ArticleFoods (Basel, Switzerland)2022
The Use of Electronic Nose in the Quality Evaluation and Adulteration Identification of Beijing-You Chicken.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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16 citing papers in PubMed, 22 citations in OpenAlex.
- Cecal microbiota regulates meat quality of Yanshan red jade broilers: insights from metagenomics and targeted metabolomics.Poultry science · 2026Article
- Leakage-Free Benchmarking of Electronic Noses for Beef Freshness: A Signal-Richness Criterion for Model Selection.Foods (Basel, Switzerland) · 2026Article
- Study on the impact of Hfq regulation on spoilage odor formation byFood chemistry: X · 2026Article
- Integrated transcriptomic and metabolomic analyses reveal the regulatory mechanism of subcutaneous fat deposition in Baicheng Oil chickens.Poultry science · 2026Article
- Integrated transcriptomic and metabolomic analysis identifies C5NT1AL as a candidate gene influencing inosine monophosphate levels in chicken breast muscle.Poultry science · 2026Article
- Evaluating the effects of ultrasonic and high-pressure homogenization on the flavor profile of Wuliang Mountain black-boned chicken soup.Ultrasonics sonochemistry · 2026Article
- Using Integrated Microbiome-Metabolome-Genome Axis Data to Elucidate the Mechanism by Which Polyphenol Content in the Extract fromFoods (Basel, Switzerland) · 2026Article
- Integrated analysis of transcriptome and metabolome reveals the molecular interactions and regulation of muscle flavor precursors in Tengchong Snow chickens and AA broilers.Frontiers in veterinary science · 2026Article
- Comparative analysis of meat quality and flavor profiles between Bian chicken and Cobb broiler using FTIR and GC×GC-TOF MS technologies.Frontiers in nutrition · 2025Article
- Electronic Noses: From Gas-Sensitive Components and Practical Applications to Data Processing.Sensors (Basel, Switzerland) · 2024Review
- Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose.Molecules (Basel, Switzerland) · 2023Article
- Identification of Key Genes Affecting Flavor Formation in Beijing-You Chicken Meat by Transcriptome and Metabolome Analyses.Foods (Basel, Switzerland) · 2023Article
- Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach.Foods (Basel, Switzerland) · 2023Article
- Molecular mechanisms underlying the impact of muscle fiber types on meat quality in livestock and poultry.Frontiers in veterinary science · 2023Review
- Comparative Characterization of Key Volatile Compounds in Slow- and Fast-Growing Duck Raw Meat Based on Widely Targeted Metabolomics.Foods (Basel, Switzerland) · 2022Article
- Evaluation of Mutton Adulteration under the Effect of Mutton Flavour Essence Using Hyperspectral Imaging Combined with Machine Learning and Sparrow Search Algorithm.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
8 authors at 5 institutions in 2 countries.
Funding
Abstract
The objective of this study was to reveal the secrets of the unique meat characteristics of Beijing-you chicken (BJY) and to compare the difference of quality and flavor with Luhua chicken (LH) and Arbor Acres broiler (AA) at their typical market ages. The results showed the meat of BJY was richer in essential amino acids, arachidonic acid contents, inosine monophosphate (IMP), and guanosine monophosphate (GMP). The total fatty acid and unsaturated fatty acid contents of BJY chicken and LH chicken were lower than that of AA broilers, whereas the ratios of unsaturated fatty acids/saturated fatty acids (2.31) and polyunsaturated fatty acids/monounsaturated fatty acids (1.52) of BJY chicken were the highest. The electronic nose and SPME-GC/MS analysis confirmed the significant differences among these three chickens, and the variety and relative content of aldehydes might contribute to a richer flavor of BJY chicken. The meat characteristics of BJY were fully investigated and showed that BJY chicken might be favored among these three chicken breeds with the best flavor properties and the highest nutritional value. This study also provides an alternative way to identify BJY chicken from other chickens.
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Registered trials
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