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| Analysis of Volatile Flavor Compounds and Quality Characteristics of Chicken Fillet Fried in Different Types of Vegetable Oils |
| LU Changqi, GAO Ying, WEI Zhaojun, YOU Liqin |
| School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China |
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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.
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2026, Vol. 40 
