Comparative characterization of volatile flavor profiles and quality attributes of laboratory-prepared and commercial braised chicken feet using a multi-analytical approach
- 1CGCC Key Laboratory of Nutrition and Health for Snacks, Henan Provincial Intelligent Manufacturing Engineering Technology Research Center for Meat Products, Food Laboratory of Zhongyuan, Luohe 462300, China
Abstract
Braised chicken feet are a key leisure snack, yet commercial flavor chemistry differences remain underexplored. We analyzed six samples (one laboratory-prepared, five commercial) using HS-GC-IMS, electronic nose, sensory evaluation, and multivariate statistics. 81 volatiles were identified across 10 classes, among which 12 candidate aroma-active compounds (ROAV ≥1) were the main contributors to aroma differentiation. OPLS-DA clearly separated the six samples (R2Y = 0.996, Q2 = 0.991). 2-Acetyl-1-pyrroline, 2-ethyl-4-methylthiazole, and linalool showed the highest VIP scores. Notably, nonanal showed a nominally significant positive correlation with flavor (r = 0.83, P < 0.05), suggesting that lipid oxidation-derived aldehydes likely contribute to the common aroma background. The laboratory-prepared sample received the highest scores for flavor, mouthfeel, and taste, although only taste differed significantly from all commercial samples. Flavor formation was proposed to arise from lipid oxidation, the Maillard reaction, and spice-derived terpenes. These findings offer insights for flavor standardization and product development.
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BibTeX
@article{zhang2026comparative,
title = {{Comparative characterization of volatile flavor profiles and quality attributes of laboratory-prepared and commercial braised chicken feet using a multi-analytical approach}},
author = {Zijing Zhang and Haoyang Xie and Yongqiang An and Zihao Meng and Mengjie Li and Longfei Wang and Lishui Chen},
journal = {Food Chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104683},
url = {https://doi.org/10.1016/j.fochx.2026.104683},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Comparative characterization of volatile flavor profiles and quality attributes of laboratory-prepared and commercial braised chicken feet using a multi-analytical approach
AU - Zijing Zhang
AU - Haoyang Xie
AU - Yongqiang An
AU - Zihao Meng
AU - Mengjie Li
AU - Longfei Wang
AU - Lishui Chen
PY - 2026
DA - 2026/10/26
JO - Food Chemistry: X
DO - 10.1016/j.fochx.2026.104683
UR - https://doi.org/10.1016/j.fochx.2026.104683
AB - Braised chicken feet are a key leisure snack, yet commercial flavor chemistry differences remain underexplored. We analyzed six samples (one laboratory-prepared, five commercial) using HS-GC-IMS, electronic nose, sensory evaluation, and multivariate statistics. 81 volatiles were identified across 10 classes, among which 12 candidate aroma-active compounds (ROAV ≥1) were the main contributors to aroma differentiation. OPLS-DA clearly separated the six samples (R2Y = 0.996, Q2 = 0.991). 2-Acetyl-1-pyrroline, 2-ethyl-4-methylthiazole, and linalool showed the highest VIP scores. Notably, nonanal showed a nominally significant positive correlation with flavor (r = 0.83, P < 0.05), suggesting that lipid oxidation-derived aldehydes likely contribute to the common aroma background. The laboratory-prepared sample received the highest scores for flavor, mouthfeel, and taste, although only taste differed significantly from all commercial samples. Flavor formation was proposed to arise from lipid oxidation, the Maillard reaction, and spice-derived terpenes. These findings offer insights for flavor standardization and product development.
SN - 2590-1575
ER -