{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T18:22:57Z","timestamp":1791483777993,"version":"4.3.4"},"reference-count":37,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2025,11,4]],"date-time":"2025-11-04T00:00:00Z","timestamp":1762214400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100013142","name":"Key Research and Development Project of Hainan Province","doi-asserted-by":"publisher","award":["ZDYF2024XDNY274"],"award-info":[{"award-number":["ZDYF2024XDNY274"]}],"id":[{"id":"10.13039\/501100013142","id-type":"DOI","asserted-by":"publisher"}]},{"name":"National Natural Science Foundation of China General Program","award":["U24A20440"],"award-info":[{"award-number":["U24A20440"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Wenchang chicken, a specialty of Hainan, China, is celebrated for its tender texture and unique flavor. This study investigates the impact of two traditional cooking methods, SW chicken and PP chicken, on the formation of volatile organic compounds (VOCs) in Wenchang chicken. Using advanced analytical techniques, including electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS), we identified and compared the key flavor compounds produced by each method. Results revealed distinct differences in VOC profiles, with steamed chicken generating higher concentrations of ketones, aldehydes, and alcohols, likely due to the higher cooking temperatures, while PP chicken retained compounds sensitive to heat. The complementary capabilities of GC-MS and GC-IMS enabled a comprehensive analysis, highlighting their potential in differentiating cooking methods and assessing flavor characteristics. This study provides insights into the flavor formation mechanisms of Wenchang chicken and establishes a foundation for its industrial standardization and quality enhancement.<\/jats:p>","DOI":"10.3390\/foods14213778","type":"journal-article","created":{"date-parts":[[2025,11,4]],"date-time":"2025-11-04T12:13:08Z","timestamp":1762258388000},"page":"3778","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Comparative Volatile Profiles of Plain Poached (PP) and Steamed over Water (SW) Wenchang Chicken Analyzed by GC-MS, GC-IMS, and E-Nose"],"prefix":"10.3390","volume":"14","author":[{"given":"Qicheng","family":"Jiang","sequence":"first","affiliation":[{"name":"Institute of Animal Science and Veterinary Medicine, Hainan Academy of Agricultural Sciences, Haikou 571199, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinli","family":"Zheng","sequence":"additional","affiliation":[{"name":"Institute of Animal Science and Veterinary Medicine, Hainan Academy of Agricultural Sciences, Haikou 571199, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tieshan","family":"Xu","sequence":"additional","affiliation":[{"name":"Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Meiling","family":"Chen","sequence":"additional","affiliation":[{"name":"Institute of Animal Science and Veterinary Medicine, Hainan Academy of Agricultural Sciences, Haikou 571199, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2781-8203","authenticated-orcid":false,"given":"Shihao","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dexiang","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Animal Science, South China Agricultural University, Guangzhou 510640, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8569-2880","authenticated-orcid":false,"given":"Bolin","family":"Cai","sequence":"additional","affiliation":[{"name":"College of Animal Science, South China Agricultural University, Guangzhou 510640, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lihong","family":"Gu","sequence":"additional","affiliation":[{"name":"Institute of Animal Science and Veterinary Medicine, Hainan Academy of Agricultural Sciences, Haikou 571199, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,11,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"142990","DOI":"10.1016\/j.foodchem.2025.142990","article-title":"Main lipid sources affecting key aroma volatile compounds in Chinese native chicken","volume":"474","author":"Chen","year":"2025","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"138786","DOI":"10.1016\/j.jhazmat.2025.138786","article-title":"Acetamiprid in Rizhao green tea: Residue dynamics, degradation pathways, and ecological risks via integrated experimental and computational approaches","volume":"495","author":"Li","year":"2025","journal-title":"J. Hazard. Mater."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"102479","DOI":"10.1016\/j.fochx.2025.102479","article-title":"Investigation of microwave, irradiation, low-temperature plasma on flavor changes of mango powder","volume":"27","author":"Lin","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"116627","DOI":"10.1016\/j.foodres.2025.116627","article-title":"Cultured biomass enhances the flavor and nutrition characteristics of biomass\/plant hybrid cultured meatballs","volume":"214","author":"Meng","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Zhou, Y., Abbas, F., Wang, Z., Yu, Y., Yue, Y., Li, X., Yu, R., and Fan, Y. (2021). HS-SPME-GC-MS and Electronic Nose Reveal Differences in the Volatile Profiles of Hedychium Flowers. Molecules, 26.","DOI":"10.3390\/molecules26175425"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"139514","DOI":"10.1016\/j.foodchem.2024.139514","article-title":"Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep","volume":"454","author":"Yao","year":"2024","journal-title":"Food Chem."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Wang, F., Wang, H., Liang, Z., Liu, J., Yang, C., Zhai, H., Chen, A., Lu, Z., Gao, Y., and Ding, X. (2024). Characterization of Flavor Compounds in Chinese Indigenous Sheep Breeds Using Gas Chromatography-Ion Mobility Spectrometry and Chemometrics. Foods, 13.","DOI":"10.3390\/foods13172647"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"114757","DOI":"10.1016\/j.foodres.2024.114757","article-title":"Molecular decoding a meat-like aroma generated from Laetiporus sulphureus-mediated fermentation of onion (Allium cepa L.)","volume":"192","author":"Stoppelmann","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_9","unstructured":"(2021). Geographical Indication Product\u2014Wenchang Chicken (Standard No. DB 46\/T 545-2021)."},{"key":"ref_10","unstructured":"(2012). Sensory Analysis\u2014Selection, Training and Monitoring of Assessors\u2014Part 1: Selection of Assessors (Standard No. GB\/T 16291.1-2012)."},{"key":"ref_11","unstructured":"(2023). Analyse Sensorielle\u2014S\u00e9lection et Entra\u00eenement des Sujets Sensoriels (Standard No. ISO 8586:2023)."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"101846","DOI":"10.1016\/j.fochx.2024.101846","article-title":"Variation of volatile flavor substances in salt-baked chicken during processing","volume":"24","author":"Jiang","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"132728","DOI":"10.1016\/j.foodchem.2022.132728","article-title":"Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose","volume":"386","author":"Li","year":"2022","journal-title":"Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"115886","DOI":"10.1016\/j.foodres.2025.115886","article-title":"Preparation and characterization of lauric acid-rich wax oleogel chocolates: Insights into crystallization behavior, storage stability, and bloom resistance","volume":"204","author":"Fu","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"109770","DOI":"10.1016\/j.meatsci.2025.109770","article-title":"Heat transfer enhancement mediated by moisture diffusion improves the volatile profiles of meat stir-fried with high-temperature short-time","volume":"223","author":"Xu","year":"2025","journal-title":"Meat Sci."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"142547","DOI":"10.1016\/j.foodchem.2024.142547","article-title":"Contribution of mozambioside roasting products to coffee\u2019s bitter taste","volume":"469","author":"Bichlmaier","year":"2025","journal-title":"Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"1061","DOI":"10.1039\/c3fo30364k","article-title":"Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts","volume":"4","author":"Karademir","year":"2013","journal-title":"Food Funct."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"100884","DOI":"10.1016\/j.fochx.2023.100884","article-title":"Effects of cooking methods on aroma formation in pork: A comprehensive review","volume":"20","author":"Wang","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"102854","DOI":"10.1016\/j.fochx.2025.102854","article-title":"Formation of different flavor characteristics of raw- and boiled-dried oysters","volume":"29","author":"Lin","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"145256","DOI":"10.1016\/j.foodchem.2025.145256","article-title":"Lipid-derived odour-active volatile compound formation pathways in Tibetan pork across different cooking methods: Insights from iron properties, lipid oxidation, and lipidomics analysis","volume":"491","author":"Zhao","year":"2025","journal-title":"Food Chem."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"142497","DOI":"10.1016\/j.foodchem.2024.142497","article-title":"Volatile profiles and characteristic odorants in camellia seeds with different heat pretreatments","volume":"468","author":"Feng","year":"2025","journal-title":"Food Chem."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"143651","DOI":"10.1016\/j.foodchem.2025.143651","article-title":"Comprehensive lipidomics and flavoromics reveals the accelerated oxidation mechanism of fish oil from silver carp (Hypophthalmichthys molitrix) viscera during heating","volume":"478","author":"Li","year":"2025","journal-title":"Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.jbiotec.2004.03.005","article-title":"Hydroperoxide-lyase activity in mint leaves. Volatile C6-aldehyde production from hydroperoxy-fatty acids","volume":"111","author":"Gargouri","year":"2004","journal-title":"J. Biotechnol."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Jia, X., Zhou, Q., Wang, J., Liu, C., Huang, F., and Huang, Y. (2019). Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GCxGC-TOF\/MS. J. Food Biochem., 43.","DOI":"10.1111\/jfbc.12786"},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"He, Y., Qin, H., Wen, J., Cao, W., Yan, Y., Sun, Y., Yuan, P., Sun, B., Fan, S., and Lu, W. (2023). Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS). Foods, 12.","DOI":"10.3390\/foods12193615"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"143945","DOI":"10.1016\/j.foodchem.2025.143945","article-title":"Elucidating the pattern of flavor evolution during the steaming process of fermented sausages in two dimensions: Strain fermentation and steaming time","volume":"480","author":"Shao","year":"2025","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"4429","DOI":"10.1002\/jsfa.8302","article-title":"Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao)","volume":"97","author":"Zzaman","year":"2017","journal-title":"J. Sci. Food Agric."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Bi, J., Lin, Z., Li, Y., Chen, F., Liu, S., and Li, C. (2021). Effects of different cooking methods on volatile flavor compounds of chicken breast. J. Food Biochem., 45.","DOI":"10.1111\/jfbc.13770"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"4535","DOI":"10.1039\/D0FO03100C","article-title":"The progression of lipid oxidation, beta-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage","volume":"12","author":"Agarwal","year":"2021","journal-title":"Food Funct."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Xie, L., Guo, S., Rao, H., Lan, B., Zheng, B., and Zhang, N. (2024). Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods. Foods, 13.","DOI":"10.3390\/foods13050685"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"3367","DOI":"10.1007\/s13197-021-05320-0","article-title":"Analysis of the trend of volatile compounds by HS-SPME-GC-MS and the main factors affecting the formation of rancid odor during the oxidation process of infant nutrition package","volume":"59","author":"Ge","year":"2022","journal-title":"J. Food Sci. Technol."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Lan, H., Luo, X., Xu, D., Cui, K., Li, L., Li, C., Qi, H., and Liu, Q. (2025). Analysis of flavor formation and metabolite changes during production of Double-Layer Steamed Milk Custard made from buffalo milk. PLoS ONE, 20.","DOI":"10.1371\/journal.pone.0331277"},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Sun, M., Ma, J., Cai, Z., Yan, J., Ma, R., Yu, M., Xie, Y., and Shen, Z. (2025). Integrating Sensory Evaluation, Electronic Nose, and Metabolomics to Characterize Aroma in Peach and Nectarine Varieties. Foods, 14.","DOI":"10.3390\/foods14173087"},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Aghili, N.S., Rasekh, M., Karami, H., Edriss, O., Wilson, A.D., and Ramos, J. (2023). Aromatic Fingerprints: VOC Analysis with E-Nose and GC-MS for Rapid Detection of Adulteration in Sesame Oil. Sensors, 23.","DOI":"10.3390\/s23146294"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"143313","DOI":"10.1016\/j.foodchem.2025.143313","article-title":"Enhancing beef flavor profiles via Maillard reaction of gamma-Glutamylated beef protein hydrolysates and xylose","volume":"476","author":"Yang","year":"2025","journal-title":"Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"732","DOI":"10.5713\/ajas.2012.12619","article-title":"Flavour chemistry of chicken meat: A review","volume":"26","author":"Jayasena","year":"2013","journal-title":"Asian-Australas. J. Anim. Sci."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"126158","DOI":"10.1016\/j.foodchem.2019.126158","article-title":"Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS)","volume":"315","author":"Wang","year":"2020","journal-title":"Food Chem."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/21\/3778\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,4]],"date-time":"2025-11-04T13:22:55Z","timestamp":1762262575000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/21\/3778"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,11,4]]},"references-count":37,"journal-issue":{"issue":"21","published-online":{"date-parts":[[2025,11]]}},"alternative-id":["foods14213778"],"URL":"https:\/\/doi.org\/10.3390\/foods14213778","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,11,4]]}}}