Dynamics Evolution of Flavor and Quality Attributes in Three-Cup Chicken: Insights from Multi-Technical Analysis During Stewing.

ABSTRACT: Three-Cup Chicken, a traditional Hakka dish, is known for its distinctive umami and salty flavor profile. However, the dynamic evolution of key flavor compounds and associated physicochemical attributes during its characteristic stewing process remains inadequately characterized. Therefore, this study investigated flavor and quality changes in Three-Cup Chicken during stewing using an integrated analytical approach, including gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), E-tongue, and E-nose, alongside analyses of texture, color, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBARS), and moisture content. The results revealed that prolonged stewing promoted lipid oxidation, increased hardness, enhan

SUBMITTER: E Q 

PROVIDER: S-EPMC12652035 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature