ArticleHeliyon2024
GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens.
Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Fatty-Acid Composition and Sensory Traits of Japanese Local Chickens in the Context of Asian Local Chicken Meat Quality.Animals : an open access journal from MDPI · 2026Review
- Upcycling of poultry protein hydrolysates using membrane filtration technology - Effects on sensory properties and chemical composition.Food chemistry: X · 2026Article
- Carbohydrate metabolism and phosphorylation cascades regulate flavor formation in chicken meat.Food chemistry. Molecular sciences · 2026Article
- Enhancing tenderness and flavor of microwave-dried shrimp through ultrasonic-assisted papain pretreatment: Effects and mechanisms.Ultrasonics sonochemistry · 2026Article
- Assessment of nutritional value and flavor characteristics of Taihe silky fowl across varieties and marketing ages.Food chemistry: X · 2026Article
- Impact of harvest periods of Sichuan pepper on Sichuan pepper-flavoured chicken using electronic nose, electronic tongue, and chromatography.Food chemistry: X · 2026Article
- Changes in the Volatile Flavor Compounds and Quality Attributes of Tilapia Fillets Throughout the Drying Process.Foods (Basel, Switzerland) · 2025Article
- Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2025Article
- Impact of Oil Temperature and Splashing Frequency on Chili Oil Flavor: Volatilomics and Lipidomics.Foods (Basel, Switzerland) · 2025Article
- The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast.Food science of animal resources · 2025Article
- Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup.Food chemistry: X · 2025Article
- Volatile Flavor Analysis in Yak Meat: Effects of Different Breeds, Feeding Methods, and Parts Using GC-IMS and Multivariate Analyses.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study examined the difference in volatile flavor characteristics among four different local breeds of chicken by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with multivariate analysis. In total, 65 volatile organic compounds (VOCs) were identified (17 aldehydes, 12 alcohols, 7 ketones, 5 esters, 2 acids, and 22 unidentified, i.e., 26.15% aldehydes, 18.46% alcohols, 10.77% ketones, 7.69% esters, 3.08% acids, and 33.84% unidentified), of which 43 were annotated. The chicken meats from the four breeds exhibited good separation in topographic plots, VOC fingerprinting, and multivariate analysis. Meanwhile, 20 different volatile components, with variable importance in projection value > 1, were selected as potential markers to distinguish different breeds of chicken by partial least squares discriminant analysis (PLS-DA). These findings provide insights into the flavor traits of chicken meat. Also, HS-GC-IMS combined with multivariate analysis can be a convenient and powerful method for characterizing different meats.
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