ArticleFoods (Basel, Switzerland)2026
Line-Dependent Differences in Volatile Flavor Profiles of Zao-Po Vinegar Wenchang Chicken: An Integrated E-Nose, HS-SPME-GC-MS, and HS-GC-IMS Analysis.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Wenchang chicken is a famous indigenous breed from Hainan Province, China, and its characteristic flavor is a key determinant of product quality and consumer acceptance. However, differences in volatile flavor profiles among Wenchang chicken lines under standardized rearing and processing conditions remain insufficiently characterized. In this study, an electronic nose (E-nose), headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), biochemical and antioxidant analyses, and Pearson correlation analysis were employed to comprehensively evaluate Zao-Po vinegar Wenchang chicken prepared from twelve Wenchang chicken lines, with three biological replicates per line (n = 3 per line; 36 birds in total). E-nose analysis showed clear separation among different lines, with the first two principal components explaining 97.36% of the total variance. HS-SPME-GC-MS identified 85 volatile organic compounds belonging to 11 chemical classes, of which 14 showed significant line-associated differences after Benjamini-Hochberg false discovery rate (FDR) correction (FDR-adjusted
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