Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS

Al-Dalali, 2022, Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat, Food Chem., 376, 10.1016/j.foodchem.2021.131881 Arce, 2014, Ion mobility spectrometry a versatile analytical tool for metabolomics applications in food science, Current Metabolomics, 2, 264, 10.2174/2213235X03999150212102944 Domínguez, 2014, Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat, Meat Sci., 97, 223, 10.1016/j.meatsci.2014.01.023 Domínguez, 2019, Characterization of volatile compounds of dry-cured meat products using HS-SPME-GC/MS technique, Food Anal. Methods, 12, 1263, 10.1007/s12161-019-01491-x Duan, 2014, Analysis on volatile flavor compounds in Dezhou braised chicken by ASE1SAFE/GC1MS/GC1O, J. Chin. Inst. Food Sci. Technol., 14 Duan, 2015, Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry, LWT--Food Sci. Technol., 60, 1235, 10.1016/j.lwt.2014.09.006 Feizi, 2021, Recent trends in application of chemometric methods for GC-MS and GC× GC-MS-based metabolomic studies, TrAC, Trends Anal. Chem., 138, 10.1016/j.trac.2021.116239 Ge, 2020, Changes in volatile flavor compounds of peppers during hot air drying process based on headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS), J. Sci. Food Agric., 100, 3087, 10.1002/jsfa.10341 Guo, 2021, Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon, J. Sci. Food Agric., 101, 2984, 10.1002/jsfa.10931 Hammouda, 2017, Comparison and characterization of volatile compounds as markers of oils stability during frying by HS–SPME-GC/MS and Chemometric analysis, J Chromatogr B Analyt Technol Biomed Life, 1068–1069, 322, 10.1016/j.jchromb.2017.10.063 Hernández-Mesa, 2019, Ion mobility spectrometry in food analysis: principles, current applications and future trends, Molecules, 24, 2706, 10.3390/molecules24152706 Jin, 2021, Identification of the main aroma compounds in Chinese local chicken high-quality meat, Food Chem., 359, 10.1016/j.foodchem.2021.129930 Li, 2016, Flavor compounds and sensory profiles of a novel Chinese marinated chicken, J. Sci. Food Agric., 96, 1618, 10.1002/jsfa.7263 Li, 2022, Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose, Food Chem., 386, 10.1016/j.foodchem.2022.132728 Lynch, 2001, Detection of lipid‐derived aldehydes and aldehyde: protein adducts in vitro and in beef, J. Food Sci., 66, 1093, 10.1111/j.1365-2621.2001.tb16087.x Martín-Gómez, 2019, Use of a non-destructive sampling method for characterization of Iberian cured ham breed and feeding regime using GC-IMS, Meat Sci., 152, 146, 10.1016/j.meatsci.2019.02.018 Meinert, 2007, Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature, Meat Sci., 75, 229, 10.1016/j.meatsci.2006.07.004 Qi, 2017, Characteristic flavor of traditional soup made by stewing Chinese yellow‐feather chickens, J. Food Sci., 82, 2031, 10.1111/1750-3841.13801 Qian, 2021, Effect of marinating and frying on the flavor of braised pigeon, J. Food Process. Preserv., 45, 10.1111/jfpp.15219 Qin, 2020, Characteristics of volatile flavor components in stewed meat and meat broths prepared with repeatedly used broths containing star anise, J. Food Meas. Char., 14, 557, 10.1007/s11694-019-00322-1 Rasinska, 2019, Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat, LWT--Food Sci. Technol., 110, 64, 10.1016/j.lwt.2019.04.067 Song, 2018, GC-O-MS technique and its applications in food flavor analysis, Food Res. Int., 114, 187, 10.1016/j.foodres.2018.07.037 Wang, 2020, Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC-IMS), Food Chem., 315, 10.1016/j.foodchem.2019.126158 Wang, 2020, Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses, Food Chem., 323, 10.1016/j.foodchem.2020.126839 Wang, 2020, Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken, Food Res. Int., 136, 10.1016/j.foodres.2020.109471 Wang, 2021, Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC-IMS), Meat Sci., 175, 10.1016/j.meatsci.2021.108449 Xu, 2019, A predictive model for the evaluation of flavor attributes of raw and cooked beef based on sensor array analyses, Food Res. Int., 122, 16, 10.1016/j.foodres.2019.03.047 Xu, 2020, Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.), Food Microbiol., 91, 10.1016/j.fm.2020.103510 Xu, 2021, Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: based on GC-IMS and multivariate statistical analysis, Food Biosci., 43, 10.1016/j.fbio.2021.101326 Yang, 2021, Comparative analysis of flavor differences of six Chinese commercial smoked chicken, CyTA - J. Food, 19, 163, 10.1080/19476337.2021.1874538 Yao, 2020, Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace–gas chromatography− ion mobility spectrometry, Poultry Sci., 99, 7192, 10.1016/j.psj.2020.09.011 Yao, 2022, Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS), Food Chem., 370, 10.1016/j.foodchem.2021.130989 Zhang, 2015, The changes in the volatile aldehydes formed during the deep-fat frying process, J. Food Sci. Technol., 52, 7683, 10.1007/s13197-015-1923-z Zhang, 2020, Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS, Food Res. Int., 137, 10.1016/j.foodres.2020.109339 Zhang, 2021, Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS, LWT--Food Sci. Technol., 140, 10.1016/j.lwt.2020.110764