ArticleFood chemistry: X2024
Variation of volatile flavor substances in salt-baked chicken during processing.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Ultrasonic-Assisted Stewing Enhances Chicken Soup Flavor by Promoting Flavor Precursor Release and Key Aroma Compound Formation.Foods (Basel, Switzerland) · 2026Article
- Protein-Carbohydrate Interactions in Food Matrices and Their Effects on Food Quality.Foods (Basel, Switzerland) · 2026Review
- Effects of Composite Starter Cultures on Microbial Succession, Quality Characteristics and Flavor Profile of Air-Dried Mutton.Foods (Basel, Switzerland) · 2026Article
- Carbohydrate metabolism and phosphorylation cascades regulate flavor formation in chicken meat.Food chemistry. Molecular sciences · 2026Article
- Evaluating the effects of ultrasonic and high-pressure homogenization on the flavor profile of Wuliang Mountain black-boned chicken soup.Ultrasonics sonochemistry · 2026Article
- Dynamics Evolution of Flavor and Quality Attributes in Three-Cup Chicken: Insights from Multi-Technical Analysis During Stewing.Foods (Basel, Switzerland) · 2025Article
- Comparative Volatile Profiles of Plain Poached (PP) and Steamed over Water (SW) Wenchang Chicken Analyzed by GC-MS, GC-IMS, and E-Nose.Foods (Basel, Switzerland) · 2025Article
- Identification of characteristic flavor profiles and reheat-induced warmed-over flavor production of bone soup-stewed pickled Chinese cabbage.Food chemistry: X · 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
- Effect of Mixed Strains on Microbial Community and Flavor Metabolites in Fermentation Process of Chi-Flavor Baijiu.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
9 authors.
Funding
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Abstract
Salt-baked chicken was a traditional delicacy of Guangdong, but the effects of volatile flavor compounds at different stages of its processing remained unclear. This study utilized sensory analysis, e-nose, and GC-MS to investigate the changes in volatile flavor compounds during the processing of salt-baked chicken. The results indicated significant alterations in volatile flavor compounds at different stages of processing, resulting in flavor transitioning from the original flavor to salty, scorched, and fatty flavor. 75 volatile compounds were identified by GC-MS, with 15 key flavor compounds highlighted based on OAV, including aldehydes, alcohols, terpenes, heterocycles and esters. The research revealed the dynamic changes in volatile flavor compounds throughout the cooking process of salt-baked chicken and emphasized the important role of salt-baked in shaping its distinctive taste profile. These findings provided a theoretical foundation and practical guidance for enhancing and optimizing the authentic taste of this traditional dish, while fostering innovative advancements in prepared cuisine.
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