Work

Comparative characterization of volatile flavor profiles and quality attributes of laboratory-prepared and commercial braised chicken feet using a multi-analytical approach

Year: 2026

Type: article

Abstract: Braised chicken feet are a key leisure snack, yet commercial flavor chemistry differences remain underexplored. We analyzed six samples (one laboratory-prepared, five commercial) using HS-GC-IMS, electronic nose, sensory evaluation, and multivariate statistics. 81 volatiles were identified across 10 classes, among which 12 candidate aroma-active compounds (ROAV ≥1) were the main contributors to aroma differentiation. OPLS-DA clearly separated the six samples (R 2 Y = 0.996, Q 2 = 0.991). 2-Acetyl-1-pyrroline, 2-ethyl-4-methylthiazole, and linalool showed the highest VIP scores. Notably, nonanal showed a nominally significant positive correlation with flavor ( r = 0.83, P < 0.05), suggesting that lipid oxidation-derived aldehydes likely contribute to the common aroma background. The laboratory-prepared sample received the highest scores for flavor, mouthfeel, and taste, although only taste differed significantly from all commercial samples. Flavor formation was proposed to arise from lipid oxidation, the Maillard reaction, and spice-derived terpenes. These findings offer insights for flavor standardization and product development.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.104683