{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,13]],"date-time":"2026-09-13T09:57:34Z","timestamp":1789293454541,"version":"build-2803163510"},"reference-count":39,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2024,3,29]],"date-time":"2024-03-29T00:00:00Z","timestamp":1711670400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Sichuan Science and Technology Program","award":["2023ZYD0079"],"award-info":[{"award-number":["2023ZYD0079"]}]},{"name":"Sichuan Science and Technology Program","award":["23-R-12"],"award-info":[{"award-number":["23-R-12"]}]},{"name":"Sichuan Science and Technology Program","award":["PRKX2023Z11"],"award-info":[{"award-number":["PRKX2023Z11"]}]},{"name":"Sichuan Science and Technology Program","award":["2022SCTUSD08"],"award-info":[{"award-number":["2022SCTUSD08"]}]},{"name":"Provincial Key Research and Development Program of Sichuan","award":["2023ZYD0079"],"award-info":[{"award-number":["2023ZYD0079"]}]},{"name":"Provincial Key Research and Development Program of Sichuan","award":["23-R-12"],"award-info":[{"award-number":["23-R-12"]}]},{"name":"Provincial Key Research and Development Program of Sichuan","award":["PRKX2023Z11"],"award-info":[{"award-number":["PRKX2023Z11"]}]},{"name":"Provincial Key Research and Development Program of Sichuan","award":["2022SCTUSD08"],"award-info":[{"award-number":["2022SCTUSD08"]}]},{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University","award":["2023ZYD0079"],"award-info":[{"award-number":["2023ZYD0079"]}]},{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University","award":["23-R-12"],"award-info":[{"award-number":["23-R-12"]}]},{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University","award":["PRKX2023Z11"],"award-info":[{"award-number":["PRKX2023Z11"]}]},{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University","award":["2022SCTUSD08"],"award-info":[{"award-number":["2022SCTUSD08"]}]},{"name":"Sichuan Tourism University","award":["2023ZYD0079"],"award-info":[{"award-number":["2023ZYD0079"]}]},{"name":"Sichuan Tourism University","award":["23-R-12"],"award-info":[{"award-number":["23-R-12"]}]},{"name":"Sichuan Tourism University","award":["PRKX2023Z11"],"award-info":[{"award-number":["PRKX2023Z11"]}]},{"name":"Sichuan Tourism University","award":["2022SCTUSD08"],"award-info":[{"award-number":["2022SCTUSD08"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>A single combi oven, known for its versatility, is an excellent choice for a variety of chicken soup preparations. However, the impact of universal steam ovens on the flavor quality of chicken soup remains unclear. This study aimed to explore the impact of different cooking methods on the aroma and taste of chicken soup. Three cooking methods with various stewing times were compared: ceramic pot (CP), electric pressure cooker (EPC), and combi oven (CO). Analyses were conducted using electron-nose, electron-tongue, gas chromatography\u2013ion mobility spectrometry (GC\u2013IMS), automatic amino acid analysis, and chemometric methods. A total of 14 amino acids, including significant umami contributors, were identified. The taste components of CP and CO chicken soups were relatively similar. In total, 39 volatile aroma compounds, predominantly aldehydes, ketones, and alcohols, were identified. Aldehydes were the most abundant compounds, and 23 key aroma compounds were identified. Pearson\u2019s correlation analyses revealed distinct correlations between various amino acids (e.g., glutamic acid and serine) and specific volatile compounds. The aroma compounds from the CP and CO samples showed similarities. The results of this study provide a reference for the application of one-touch cooking of chicken soup in versatile steam ovens.<\/jats:p>","DOI":"10.3390\/molecules29071532","type":"journal-article","created":{"date-parts":[[2024,3,29]],"date-time":"2024-03-29T06:33:16Z","timestamp":1711693996000},"page":"1532","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth"],"prefix":"10.3390","volume":"29","author":[{"given":"Can","family":"Yuan","sequence":"first","affiliation":[{"name":"College of Food, Sichuan Tourism University, Chengdu 610100, China"},{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chengjian","family":"Xu","sequence":"additional","affiliation":[{"name":"College of Food, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lilan","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Food, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Food, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingfeng","family":"Qiao","sequence":"additional","affiliation":[{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhoulin","family":"Wu","sequence":"additional","affiliation":[{"name":"Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,3,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"5833","DOI":"10.1002\/fsn3.2501","article-title":"Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review","volume":"9","author":"Zhang","year":"2021","journal-title":"Food Sci. 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