Abstract：This study aimed to evaluate the differences in quality characteristics among chicken fillets fried in different vegetable oils (sunflower, peanut, linseed, soybean and corn oil). Their odor profiles and volatile flavor compositions were determined by electronic nose and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results showed that the overall acceptance of chicken fillets fried in peanut and soybean oil was good. Significant differences in color were found among five fried fillets (P < 0.05). The color parameters (redness, yellowness and lightness values) of chicken fillet fried in peanut oil were higher than those of chicken fillet fried in the other oils (P < 0.05), whereas there was no significant difference in water content among all groups (P > 0.05). Chicken fillets fried in peanut and corn oil had higher hardness, chicken fillet fried in linseed oil possessed higher cohesiveness, adhesiveness and chewiness, chicken fillet fried in peanut oil had smaller elasticity. Based on the electronic nose data, the overall odor profiles of chicken fillets fried in different vegetable oils could be effectively discriminated, and there were significant inter-group differences in electronic nose sensory response. A total of 45 flavor volatile compounds were detected in the five fried chicken fillet samples by HS-GC-IMS with aldehydes and alcohols being the most diverse, followed by ketones and terpenes, and esters and heterocyclic compounds being the least diverse. Relative odor activity value (ROAV) analysis identified six key volatile flavor compounds, among which hexanol, ethyl acetate, nonanal, and butyraldehyde had higher contribution to the overall flavor of fried chicken fillet.
陆常启，高 颖，魏兆军，尤丽琴. 不同种类植物油炸制鸡柳挥发性风味物质和品质特性分析[J]. 肉类研究, 2026, 40(2): 33-40.
LU Changqi, GAO Ying, WEI Zhaojun, YOU Liqin. Analysis of Volatile Flavor Compounds and Quality Characteristics of Chicken Fillet Fried in Different Types of Vegetable Oils. Meat Research, 2026, 40(2): 33-40.
2026, Vol. 40 
