ArticleFoods (Basel, Switzerland)2024
Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Multi-Omics Analysis of the Effects of Sex on Flavor Formation in Xichuan Black-Boned Chicken Meat.Animals : an open access journal from MDPI · 2026Article
- Integrated Lipidomics and Flavoromics Analyses Reveal the Flavor Differences Between Breast and Leg Muscles of Xichuan Black-Boned Chicken.Animals : an open access journal from MDPI · 2026Article
- Multi-omics reveals flavor characteristics landscape of muscles in Chinese broilers.Current research in food science · 2026Article
- Effects of Different Rearing Methods on the Intestinal Morphology, Intestinal Metabolites, and Gut Microbiota of Lueyang Black-Bone Chickens.Animals : an open access journal from MDPI · 2025Article
- Effects of different drying methods on the antioxidant profiles and volatile organic compounds of blueberry pomace.Food chemistry: X · 2025Article
- Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2025Article
- Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods.Frontiers in nutrition · 2025Article
- 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
- Advances in Methods and Technologies for Carcass and Meat Quality Evaluation.Foods (Basel, Switzerland) · 2024Article
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6 authors.
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Abstract
Chilled and cut chicken is preferred by consumers for its safeness and readiness to cook. To evaluate the quality characteristics of various chilled chicken products, differences in volatile organic components (VOCs) of six different cut parts (breast, back, leg, heart, liver, and gizzard) of Lueyang black chicken were characterized through gas chromatography-ion mobility spectroscopy (GC-IMS) combined with stoichiometry. A total of 54 peaks in the signal of VOCs were detected by GC-IMS, and 43 VOCs were identified by qualitative analysis. There were 22 aldehydes (20.66-54.07%), 8 ketones (25.74-62.87%), 9 alcohols (4.17-14.69%), 1 ether (0.18-2.22%), 2 esters (0.43-1.54%), and 1 furan (0.13-0.52%), in which aldehydes, ketones, and alcohols were the main categories. Among the six cut parts, the relative content of aldehydes (54.07%) was the highest in the gizzard, and the relative content of ketones (62.87%) was the highest in the heart. Meanwhile, the relative content of alcohols (14.69%) was the highest in the liver. Based on a stable and reliable predictive model established by orthogonal partial least squares-discriminant analysis (OPLS-DA), 3-hydroxy-2-butanone (monomer and dimer), acetone, 2-butanone monomer, hexanal (monomer and dimer), isopentyl alcohol monomer, and n-hexanol monomer were picked out as characteristic VOCs based on variable importance in projection (VIP value > 1.0,
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