{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T01:17:57Z","timestamp":1792804677373,"version":"4.5.0"},"reference-count":46,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2024,6,15]],"date-time":"2024-06-15T00:00:00Z","timestamp":1718409600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Shaanxi Foreign Expert Service Project","award":["2024WZ-YBXM-40"],"award-info":[{"award-number":["2024WZ-YBXM-40"]}]},{"name":"Shaanxi Foreign Expert Service Project","award":["Shaanxi Group Tongzi (2018) 34"],"award-info":[{"award-number":["Shaanxi Group Tongzi (2018) 34"]}]},{"name":"Shaanxi Foreign Expert Service Project","award":["SLG2106"],"award-info":[{"award-number":["SLG2106"]}]},{"name":"Innovation Team Support Plan of Shaanxi \u201cSanqin Scholars\u201d","award":["2024WZ-YBXM-40"],"award-info":[{"award-number":["2024WZ-YBXM-40"]}]},{"name":"Innovation Team Support Plan of Shaanxi \u201cSanqin Scholars\u201d","award":["Shaanxi Group Tongzi (2018) 34"],"award-info":[{"award-number":["Shaanxi Group Tongzi (2018) 34"]}]},{"name":"Innovation Team Support Plan of Shaanxi \u201cSanqin Scholars\u201d","award":["SLG2106"],"award-info":[{"award-number":["SLG2106"]}]},{"name":"Key Science Project of Shaanxi University of Technology","award":["2024WZ-YBXM-40"],"award-info":[{"award-number":["2024WZ-YBXM-40"]}],"id":[{"id":"https:\/\/ror.org\/056m91h77","id-type":"ROR","asserted-by":"crossref"}]},{"name":"Key Science Project of Shaanxi University of Technology","award":["Shaanxi Group Tongzi (2018) 34"],"award-info":[{"award-number":["Shaanxi Group Tongzi (2018) 34"]}],"id":[{"id":"https:\/\/ror.org\/056m91h77","id-type":"ROR","asserted-by":"crossref"}]},{"name":"Key Science Project of Shaanxi University of Technology","award":["SLG2106"],"award-info":[{"award-number":["SLG2106"]}],"id":[{"id":"https:\/\/ror.org\/056m91h77","id-type":"ROR","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Chilled and cut chicken is preferred by consumers for its safeness and readiness to cook. To evaluate the quality characteristics of various chilled chicken products, differences in volatile organic components (VOCs) of six different cut parts (breast, back, leg, heart, liver, and gizzard) of Lueyang black chicken were characterized through gas chromatography\u2013ion mobility spectroscopy (GC-IMS) combined with stoichiometry. A total of 54 peaks in the signal of VOCs were detected by GC-IMS, and 43 VOCs were identified by qualitative analysis. There were 22 aldehydes (20.66\u201354.07%), 8 ketones (25.74\u201362.87%), 9 alcohols (4.17\u201314.69%), 1 ether (0.18\u20132.22%), 2 esters (0.43\u20131.54%), and 1 furan (0.13\u20130.52%), in which aldehydes, ketones, and alcohols were the main categories. Among the six cut parts, the relative content of aldehydes (54.07%) was the highest in the gizzard, and the relative content of ketones (62.87%) was the highest in the heart. Meanwhile, the relative content of alcohols (14.69%) was the highest in the liver. Based on a stable and reliable predictive model established by orthogonal partial least squares\u2013discriminant analysis (OPLS-DA), 3-hydroxy-2-butanone (monomer and dimer), acetone, 2-butanone monomer, hexanal (monomer and dimer), isopentyl alcohol monomer, and n-hexanol monomer were picked out as characteristic VOCs based on variable importance in projection (VIP value &gt; 1.0, p &lt; 0.05). Principal component analysis (PCA) and the clustering heatmap indicated that the characteristic VOCs could effectively distinguish the six cut parts of Lueyang black chicken. The specific VOCs responsible for flavor differences among six different cut parts of Lueyang black chicken were hexanal (monomer and dimer) for the gizzard, 2-butanone monomer and hexanal dimer for the breast, hexanal monomer for the back, 3-hydroxy-2-butanone monomer for the leg, 3-hydroxy-2-butanone (monomer and dimer) for the heart, and acetone and isopentyl alcohol monomer for the liver. These findings could reveal references for quality assessment and development of chilled products related to different cut parts of Lueyang black chicken in the future.<\/jats:p>","DOI":"10.3390\/foods13121885","type":"journal-article","created":{"date-parts":[[2024,6,17]],"date-time":"2024-06-17T04:48:12Z","timestamp":1718599692000},"page":"1885","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7569-6397","authenticated-orcid":false,"given":"Linlin","family":"He","sequence":"first","affiliation":[{"name":"College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China"},{"name":"Shaanxi Province Key Laboratory of Bio-Resources, Shaanxi University of Technology, Hanzhong 723001, China"},{"name":"Qinba Mountain Area Collaborative Innovation Center of Bioresources Comprehensive Development, State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Hanzhong 723001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hui","family":"Yang","sequence":"additional","affiliation":[{"name":"Shaanxi Baisheng Biological Engineering Co., Ltd., Hanzhong 723001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fei","family":"Lan","sequence":"additional","affiliation":[{"name":"College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China"},{"name":"Shaanxi Province Key Laboratory of Bio-Resources, Shaanxi University of Technology, Hanzhong 723001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pengfei","family":"Jiang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9838-3905","authenticated-orcid":false,"given":"Wengang","family":"Jin","sequence":"additional","affiliation":[{"name":"College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China"},{"name":"Shaanxi Province Key Laboratory of Bio-Resources, Shaanxi University of Technology, Hanzhong 723001, China"},{"name":"Qinba Mountain Area Collaborative Innovation Center of Bioresources Comprehensive Development, State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Hanzhong 723001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,6,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1092","DOI":"10.1038\/sj.bjp.0706945","article-title":"Database of traditional Chinese medicine and its application to studies of mechanism and to prescription validation","volume":"149","author":"Chen","year":"2006","journal-title":"Br. 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