{
  "abstract": "To characterize changes in the volatile flavor profile of Hakka rice wine chicken during stewing-refrigeration-reheating, samples from different processing stages were analyzed using an electronic nose and HS-SPME-GC–MS, and 90 volatile organic compounds (VOCs) were identified. VIP values derived from PLS-DA were combined with OAVs to screen eight key volatile markers, including nonanal, β-phellandrene, and phenethyl alcohol. Further stewing increased volatile compounds associated with alcoholic, sweet, and caramel-like notes. The overall volatile flavor profile remained relatively stable following immediate reheating and reheating after 3 d of refrigerated storage. After reheating following 6 d of refrigerated storage, ginger-derived terpenes and some ketones increased, whereas compounds associated with alcoholic, sweet, and caramel-like notes decreased, with the volatile flavor profile tending to shift toward woody and herbal notes. These findings provide a scientific basis for the quality control of traditional specialty dishes.",
  "abstract_shown": true,
  "affiliations": [
    "Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China",
    "College of Food Science, South China Agricultural University, Guangzhou 510642, PR China"
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 5,
  "authors": [
    {
      "affs": [
        0,
        1
      ],
      "name": "Yuxin Chen"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Junyi Wang"
    },
    {
      "affs": [
        0
      ],
      "name": "Yuqing Chen"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Zhenlin Xu"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Meiying Li"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/5gn210j1sar2c.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104648",
  "fulltext_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC13734900/",
  "id": "5gn210j1sar2c",
  "issns": [
    "2590-1575"
  ],
  "landing_url": "https://doi.org/10.1016/j.fochx.2026.104648",
  "language": "en",
  "licence": "CC-BY-NC-ND-4.0",
  "licence_label": "CC BY-NC-ND 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "heading",
      "Research Article"
    ],
    [
      "openalex",
      "1103|Meat and Animal Product Quality"
    ]
  ],
  "openalex": "W7223358166",
  "pdf_url": null,
  "pmcid": "PMC13734900",
  "pmid": "42990916",
  "published": "2026-10-23",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/5gn210j1sar2c.ris",
  "sources": [
    {
      "first_seen": "2026-11-09T12:20:42Z",
      "native_id": "PMC13734900",
      "source": "pmc",
      "url": "https://doi.org/10.1016/j.fochx.2026.104648"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "openalex:1103|Meat and Animal Product Quality",
      "subfield": "zoology-behaviour"
    }
  ],
  "title": "Effects of stewing, refrigeration, and reheating on the volatile flavor of Hakka rice wine chicken based on E-nose and HS-SPME-GC–MS",
  "title_text": "Effects of stewing, refrigeration, and reheating on the volatile flavor of Hakka rice wine chicken based on E-nose and HS-SPME-GC–MS",
  "type": "peer-reviewed",
  "updated_at": "2026-11-09T12:20:42Z",
  "url": "https://research.draconitic.com/paper/5gn210j1sar2c",
  "venue": "Food Chemistry: X",
  "versions": []
}