{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,1]],"date-time":"2026-11-01T16:07:50Z","timestamp":1793549270572,"version":"4.5.0"},"reference-count":58,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2025,4,29]],"date-time":"2025-04-29T00:00:00Z","timestamp":1745884800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"2024 Agricultural Research and Technology Promotion Demonstration Project of Guangdong Provincial Department of Agriculture and Rural Development","award":["2023-440000-58010200-9645"],"award-info":[{"award-number":["2023-440000-58010200-9645"]}]},{"name":"2024 Agricultural Research and Technology Promotion Demonstration Project of Guangdong Provincial Department of Agriculture and Rural Development","award":["GCC2024ZK-027"],"award-info":[{"award-number":["GCC2024ZK-027"]}]},{"name":"Research Start-up Program of Kashi University","award":["2023-440000-58010200-9645"],"award-info":[{"award-number":["2023-440000-58010200-9645"]}]},{"name":"Research Start-up Program of Kashi University","award":["GCC2024ZK-027"],"award-info":[{"award-number":["GCC2024ZK-027"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In this study, the impacts of water-bath reheating (WR), steam reheating (SR), air-frying reheating (AR), roasting reheating (RR), and microwave reheating (MR) on the physicochemical properties, oxidation, and flavor profiles of crispy chicken (CC) were investigated. The results revealed that the pH of CC was significantly reduced after reheating (p &lt; 0.05). The AR samples had a slight change in L* and the highest springiness. The RR samples had the highest degree of lipid and protein oxidation. In addition, WR, AR, RR, and MR treatments effectively increased the contents of umami-related amino acids. Glu and Cys were typically the taste-active amino acids in CC. AR contributed to increasing the response values of umami and richness. As shown by the electronic nose and Gas Chromatography\u2013Mass Spectrometry (GC-MS) analysis, 41 volatile compounds were obtained in CC. AR could efficiently increase the contents of nitrogen oxides and methyl compounds. Meanwhile, the content of trans-.alpha.-bergamotene, nonanal, and copaene were significantly increased after the AR process (p &lt; 0.05). According to the results of analysis of variance (ANOVA), odor activity value (OAV), and variable importance in projection (VIP), anethole was considered the key differential flavor-active compound. Overall, AR was superior to other reheating methods in CC, with better texture and various flavor characteristics. This study provides a reference for choosing reheating technology for pre-cooked chicken products.<\/jats:p>","DOI":"10.3390\/foods14091574","type":"journal-article","created":{"date-parts":[[2025,4,30]],"date-time":"2025-04-30T05:05:57Z","timestamp":1745989557000},"page":"1574","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Impacts of Various Reheating Methods on Crispy Chicken: Physicochemical Properties, Oxidation and Flavor Profiles"],"prefix":"10.3390","volume":"14","author":[{"given":"Xiaona","family":"Ren","sequence":"first","affiliation":[{"name":"The College of Life and Geographic Sciences, Kashi University, Kashi 844000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chun","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xueqing","family":"Wang","sequence":"additional","affiliation":[{"name":"The College of Life and Geographic Sciences, Kashi University, Kashi 844000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6405-7565","authenticated-orcid":false,"given":"Tingting","family":"Su","sequence":"additional","affiliation":[{"name":"The College of Life and Geographic Sciences, Kashi University, Kashi 844000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4666-5820","authenticated-orcid":false,"given":"Yigang","family":"Yu","sequence":"additional","affiliation":[{"name":"The College of Life and Geographic Sciences, Kashi University, Kashi 844000, China"},{"name":"School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,4,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"105500","DOI":"10.1016\/j.foodhyd.2019.105500","article-title":"Chicken processing by-product: A source of protein for fat uptake reduction in deep-fried chicken","volume":"101","author":"Matthews","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_2","first-page":"101196","article-title":"Effect of assisted drying methods on the microstructure and related quality attributes of fried chicken nuggets","volume":"16","author":"Faloye","year":"2024","journal-title":"J. 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