Effects of stewing, refrigeration, and reheating on the volatile flavor of Hakka rice wine chicken based on E-nose and HS-SPME-GC–MS
- 1Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- 2College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
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.
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BibTeX
@article{chen2026effects,
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}},
author = {Yuxin Chen and Junyi Wang and Yuqing Chen and Zhenlin Xu and Meiying Li},
journal = {Food Chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104648},
url = {https://doi.org/10.1016/j.fochx.2026.104648},
note = {CC BY-NC-ND 4.0},
}
RIS
TY - JOUR
TI - Effects of stewing, refrigeration, and reheating on the volatile flavor of Hakka rice wine chicken based on E-nose and HS-SPME-GC–MS
AU - Yuxin Chen
AU - Junyi Wang
AU - Yuqing Chen
AU - Zhenlin Xu
AU - Meiying Li
PY - 2026
DA - 2026/10/23
JO - Food Chemistry: X
DO - 10.1016/j.fochx.2026.104648
UR - https://doi.org/10.1016/j.fochx.2026.104648
AB - 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.
SN - 2590-1575
ER -