ArticleFood chemistry: X2025
Characterization and comparison of flavor compounds in different specialty chicken meat after stewing.
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 6 papers.
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Who cites it
6 citing papers in PubMed.
- Effects of Dietary DL-Methionine Supplementation on Meat Quality and Antioxidant Capacity in Wenchang Chickens Subjected to Chronic Heat Stress.Animals : an open access journal from MDPI · 2026Article
- Integrated transcriptomic and metabolomic analysis identifies C5NT1AL as a candidate gene influencing inosine monophosphate levels in chicken breast muscle.Poultry science · 2026Article
- Effects of Different Processing Methods on the Quality and Flavor Characteristics of Shiqi Pigeon (Molecules (Basel, Switzerland) · 2026Article
- Multi-omics reveals flavor characteristics landscape of muscles in Chinese broilers.Current research in food science · 2026Article
- High-throughput sequencing and GC-IMS reveal the spoilage microorganisms and off-flavor indicators during the refrigeration of braised goose under different packagings.Food chemistry: X · 2026Article
- Effect of microwave combined with steam pretreatment on the flavor and quality of Tibetan chicken soup.Food chemistry: X · 2025Article
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Authors and funding
10 authors.
Funding
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Abstract
To explore the flavor changes in specialty chicken meat after stewing, gas chromatography-olfactometry mass spectrometry (GC-O-MS) and gas chromatography ion mobility spectroscopy (GC-IMS) were used to analyze the flavor compound differences among Yellow feather chicken (YC), Lohmann powder chicken (LC), and Jianmen native chicken (JC) after stewing. Results indicated that LC had high shear force and hardness, while JC had lower protein content than YC. Regarding taste compounds, LC had higher contents of umami amino acids and AMP, whereas JC had more sweet amino acids. 13 key aroma compounds were identified by GC-O-MS, like hexanal gives JC a grassy flavor, while dimethyl disulfide affecting only LC's overall flavor. The results were further visualized using GC-IMS, indicating that the total concentration of volatile compounds in LC and JC was higher than in YC. Overall, LC and JC had excellent flavor performance than YC after stewing, with LC showing particularly prominent umami.
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