Characterization and comparison of flavor compounds in different specialty chicken meat after stewing

Characterization and comparison of flavor compounds in different specialty chicken meat after stewing

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...

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Bibliographic Details
Main Authors: Wenqian Lei, Zhaowei Cui, Wanqi Hu, Mengxuan Wang, Xuhua Chen, Xiaojia Hu, Prince Chisoro, Dong Han, Jianchuan Zhou, Chunhui Zhang
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Food Chemistry: X
Subjects:
Specialty chicken meat
Stewing
Taste compounds
Volatile compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525004365
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