Line-Dependent Differences in Volatile Flavor Profiles of Zao-Po Vinegar Wenchang Chicken: An Integrated E-Nose, HS-SPME-GC-MS, and HS-GC-IMS Analysis.
5 affiliations
- 1Hainan Institute, Zhejiang University, Sanya 572000, China.
- 2College of Animal Sciences, Zhejiang University, Hangzhou 310058, China.
- 3Institute of Animal Science and Veterinary Medicine, Hainan Academy of Agricultural Sciences, Haikou 571199, China.
- 4Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China.
- 5College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
Abstract
Wenchang chicken is a famous indigenous breed from Hainan Province, China, and its characteristic flavor is a key determinant of product quality and consumer acceptance. However, differences in volatile flavor profiles among Wenchang chicken lines under standardized rearing and processing conditions remain insufficiently characterized. In this study, an electronic nose (E-nose), headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), biochemical and antioxidant analyses, and Pearson correlation analysis were employed to comprehensively evaluate Zao-Po vinegar Wenchang chicken prepared from twelve Wenchang chicken lines, with three biological replicates per line (n = 3 per line; 36 birds in total). E-nose analysis showed clear separation among different lines, with the first two principal components explaining 97.36% of the total variance. HS-SPME-GC-MS identified 85 volatile organic compounds belonging to 11 chemical classes, of which 14 showed significant line-associated differences after Benjamini-Hochberg false discovery rate (FDR) correction (FDR-adjusted p < 0.05), with decanal, octanal, nonanal, and pentanal among the representative discriminatory VOCs. Pearson correlation analysis, with Benjamini-Hochberg FDR correction for multiple testing, further revealed significant associations between selected biochemical and antioxidant parameters and individual VOCs. These findings suggest potential associations between line-level physiological characteristics and variation in volatile profiles. These results provide a basis for further investigation of the biological mechanisms underlying flavor variation and for the evaluation and utilization of Wenchang chicken germplasm.
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BibTeX
@article{fan2026linedependent,
title = {{Line-Dependent Differences in Volatile Flavor Profiles of Zao-Po Vinegar Wenchang Chicken: An Integrated E-Nose, HS-SPME-GC-MS, and HS-GC-IMS Analysis.}},
author = {Haokai Fan and Jun Wang and Zhe Liu and Tieshan Xu and Qicheng Jiang and Meiling Chen and Xinli Zheng and Zhemin Lin and Lihong Gu and Zhengguang Wang},
journal = {Foods (Basel, Switzerland)},
year = {2026},
month = sep,
doi = {10.3390/foods15193464},
url = {https://europepmc.org/article/MED/42883571},
note = {CC BY},
}
RIS
TY - JOUR
TI - Line-Dependent Differences in Volatile Flavor Profiles of Zao-Po Vinegar Wenchang Chicken: An Integrated E-Nose, HS-SPME-GC-MS, and HS-GC-IMS Analysis.
AU - Haokai Fan
AU - Jun Wang
AU - Zhe Liu
AU - Tieshan Xu
AU - Qicheng Jiang
AU - Meiling Chen
AU - Xinli Zheng
AU - Zhemin Lin
AU - Lihong Gu
AU - Zhengguang Wang
PY - 2026
DA - 2026/09/28
JO - Foods (Basel, Switzerland)
DO - 10.3390/foods15193464
UR - https://europepmc.org/article/MED/42883571
AB - Wenchang chicken is a famous indigenous breed from Hainan Province, China, and its characteristic flavor is a key determinant of product quality and consumer acceptance. However, differences in volatile flavor profiles among Wenchang chicken lines under standardized rearing and processing conditions remain insufficiently characterized. In this study, an electronic nose (E-nose), headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), biochemical and antioxidant analyses, and Pearson correlation analysis were employed to comprehensively evaluate Zao-Po vinegar Wenchang chicken prepared from twelve Wenchang chicken lines, with three biological replicates per line (n = 3 per line; 36 birds in total). E-nose analysis showed clear separation among different lines, with the first two principal components explaining 97.36% of the total variance. HS-SPME-GC-MS identified 85 volatile organic compounds belonging to 11 chemical classes, of which 14 showed significant line-associated differences after Benjamini-Hochberg false discovery rate (FDR) correction (FDR-adjusted p < 0.05), with decanal, octanal, nonanal, and pentanal among the representative discriminatory VOCs. Pearson correlation analysis, with Benjamini-Hochberg FDR correction for multiple testing, further revealed significant associations between selected biochemical and antioxidant parameters and individual VOCs. These findings suggest potential associations between line-level physiological characteristics and variation in volatile profiles. These results provide a basis for further investigation of the biological mechanisms underlying flavor variation and for the evaluation and utilization of Wenchang chicken germplasm.
SN - 2304-8158
ER -