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Curr Res Food Sci

Title:		Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS
Author(s):		Zhou H; Cui W; Gao Y; Li P; Pu X; Wang Y; Wang Z; Xu B;
Address:		"Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, 230601, China. School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230601, China. Anhui Hefeng Food Co, Ltd, Bozhou, Anhui, 236700, China"
Journal Title:		Curr Res Food Sci
Year:		2022
Volume:		20220912
Issue:
Page Number:		1484 - 1493
DOI:		10.1016/j.crfs.2022.09.005
ISSN/ISBN:		2665-9271 (Electronic) 2665-9271 (Linking)
Abstract:		"To investigate the flavor changes of Fuliji roast chicken during processing and storage, the volatile organic compounds (VOCs) during processing (fresh, fried, stewed and sterilized) and storage (1 month, 2 months and 4 months) were determined by gas chromatography ion mobility spectrometry (GC-IMS). A total of 47 kinds of VOCs were identified across seven sampling stages, including aldehydes, hydrocarbons, alcohols, ketones, esters, ethers and heterocyclic compounds. More diverse range of aldehydes, alcohols, ketones and esters have been detected compared to acids, ethers and heterocyclic substances. Fingerprints directly reflect the pattern of VOCs at different stages of growth and decay, revealing that frying and stewing are key processes in flavor formation, and that sterilization and storage processes lead to flavor loss in Fuliji roast chicken. Hexanal, nonanal, octanal, 2-heptanone, 3-octanol, 1-octene-3-alcohol, 1-pentanol and ethyl acetate were mainly generated during the frying process. Benzaldehyde, nonanal, octanal, methyl-5-hepten-2-one, 2-methyl-3-heptanone, 1,8-Cineole, linalool, butyl acetate, ethyl propionate, ethyl acetate, coumarin, 2-furfuryl methyl disulfide and 2-pentyl furan were mainly generated during the stewing process. After sterilization, the content of octanal-D, 2-heptanone-D, 2-Methyl-3-heptanone, pentan-1-ol-D decreased, resulting in the reduction of aroma, lemon flavor and oil flavor of Fuliji roast chicken. Seven flavor markers, including hexanal-D, nonanal-M, octanal-M, heptanal-D, acetone, 3-octanol and ethyl acetate-D, were identified in the evolution of the aroma profile of Fuliji roast chicken"
Keywords:		Fingerprints Fuliji roast chicken Gas chromatography-ion mobility spectrometry Processing and storage Volatile flavor compounds;
Notes:		"PubMed-not-MEDLINEZhou, Hui Cui, Wei Gao, Yafei Li, Ping Pu, Xinyuan Wang, Ying Wang, Zhaoming Xu, Baocai eng Netherlands 2022/09/23 Curr Res Food Sci. 2022 Sep 12; 5:1484-1493. doi: 10.1016/j.crfs.2022.09.005. eCollection 2022"