Analysis of Volatile Flavor Characteristics of Popcorn Chicken with Different Frying Times Using Gas Chromatography-Ion Mobility Spectrometry and Electronic Nose Combined with Chemometrics
WEI Ziyang, HEI Shenghua, WEI Zhaojun, YOU Liqin
College of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
Abstract：The volatile flavor compounds of popcorn chicken were identified using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The overall odor characteristics of popcorn chicken samples with different frying times (2, 2.5, 3, 3.5, and 4 min) at 180 ℃ were distinguished using an electronic nose (E-nose), and the characteristic substances were analyzed using chemometrics. The results showed that a total of 74 volatile flavor compounds were identified. As the frying time increased, the contents of aldehydes, olefins, and heterocyclic compounds gradually increased. E-nose data could effectively distinguish the overall odor profiles of popcorn chicken samples with different frying times and there were differences in E-nose sensor response for them. Based on relative odor activity values (ROAVs), 14 key volatile flavor compounds were identified, among which 2,5-dimethylpyrazine, pentanal, propanal, and 3-methylbutanal had higher contribution rates for each sample. Partial least squares discriminant analysis (PLS-DA) identified six important markers, namely hexandehyde, pentanal, propanal, 2-pentanone, (E)-2-hexenal, and pyrazine, as characteristic volatile flavor compounds in popcorn chicken samples with different frying times.
魏紫阳，黑生花，魏兆军，尤丽琴. 基于气相色谱-离子迁移谱和电子鼻结合化学计量学分析不同油炸时间鸡米花挥发性风味特征[J]. 肉类研究, 2025, 39(6): 61-67.
WEI Ziyang, HEI Shenghua, WEI Zhaojun, YOU Liqin. Analysis of Volatile Flavor Characteristics of Popcorn Chicken with Different Frying Times Using Gas Chromatography-Ion Mobility Spectrometry and Electronic Nose Combined with Chemometrics. Meat Research, 2025, 39(6): 61-67.
2025, Vol. 39 
