Comprehensive analysis of geographical impact on flavor profiles of braised chicken across Eastern, Central, and Western China using GC-IMS, E-Nose techniques and sensory evaluation

The geographical influence on the flavor profiles and color differences of Braised Chicken from Eastern, Central, and Western China was investigated using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), electronic nose (E-nose) analysis, color-measuring instruments and sensory evaluation. To ensure the reproducibility and reliability, five types of braised chicken varieties were collected for five batches across six months. The model of E-nose PCA can effectively distinguish the five braised chicken samples. The five types of braised chicken showed distinct color differences. A total of 54 volatile compounds were identified by HS-GC-IMS, including 18 aldehydes,14 alcohols,10 ketones,5 esters,1 acid,1 furan, and 5 terpenes. The PLS-DA analysis revealed that the flavor of Daokou Braised Chicken (DZ) was significantly associated with aldehydes and ketones, Jingning Braised Chicken (JN) flavor characteristics were linked to alcohols such as heptanol and 1-pentanol, Fuli Ji Braised Chicken (FLJ) flavor was attributed to terpenes including 1,8-cineole and linalool. The flavor profiles of Professor Huang Braised Chicken (PH) were similar to that of Daokou Braised Chicken (DK), with green, fruity, and pungent aromas. The sensory analysis showed that the five types braised chicken had significant differences (P < 0.05), with PH Braised Chicken, DZ Braised Chicken, and JN Braised Chicken exhibiting a more intense meat flavor. This comprehensive analysis of the geographical influence on the flavor profiles and color variations of braised chicken provided a theoretical foundation for enhancing its flavor and overall quality.