ArticleFood chemistry: X2025
Volatile and non-volatile compound analysis of ginkgo chicken soup during cooking using a combi oven.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Evaluating the effects of ultrasonic and high-pressure homogenization on the flavor profile of Wuliang Mountain black-boned chicken soup.Ultrasonics sonochemistry · 2026Article
- Formation of Aroma Characteristics in RoastedFoods (Basel, Switzerland) · 2025Article
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Authors and funding
8 authors.
Funding
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Abstract
This study employed a range of analytical techniques to evaluate the changes in both volatile and non-volatile compounds during different cooking times (30, 60, 90, 120, and 150 min) of ginkgo chicken soup prepared using a multifunctional combi oven, and comparedthese results with those obtained from the traditional ceramic pot method.The techniques included electronic nose (e-nose), electronic tongue (e-tongue), gas chromatography-ion mobility spectrometry (GC-IMS), high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and automated amino acid analysis. A total of 64 volatile compounds, primarily aldehydes, ketones, esters, and alcohols, were detected, with 23 key aroma components identified. Principal component analysis (PCA) demonstrated similar aroma and taste profiles between the two cooking methods. Additionally, 22 amino acids, 6 nucleotides enhancing umami, and 18 fatty acids were categorized into saturated, monounsaturated, and polyunsaturated groups. Pearson correlation revealed significant relationships among key amino acids, 5'-nucleotides, and volatile compounds, providing insights into industrial-scale applications of multifunctional ovens in ginkgo chicken soup production.
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