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Volume 14
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10.3390/foods14213778
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Article

Comparative Volatile Profiles of Plain Poached (PP) and Steamed over Water (SW) Wenchang Chicken Analyzed by GC-MS, GC-IMS, and E-Nose

by
Qicheng Jiang
1,
Xinli Zheng
1,
Tieshan Xu
2,
Meiling Chen
1,
Shihao Chen
3,
Dexiang Zhang
4,
Bolin Cai
4 and
Lihong Gu
1,*
1
Institute of Animal Science and Veterinary Medicine, Hainan Academy of Agricultural Sciences, Haikou 571199, China
2
Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
3
College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
4
College of Animal Science, South China Agricultural University, Guangzhou 510640, China
*
Author to whom correspondence should be addressed.
Foods 2025, 14(21), 3778; https://doi.org/10.3390/foods14213778
Submission received: 21 September 2025 / Revised: 24 October 2025 / Accepted: 29 October 2025 / Published: 4 November 2025
(This article belongs to the Section Food Analytical Methods)
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Abstract

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.
Keywords: Wenchang chicken; volatile organic compounds (VOCs); cooking methods; flavor profiling Wenchang chicken; volatile organic compounds (VOCs); cooking methods; flavor profiling

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MDPI and ACS Style

Jiang, Q.; Zheng, X.; Xu, T.; Chen, M.; Chen, S.; Zhang, D.; Cai, B.; Gu, L. Comparative Volatile Profiles of Plain Poached (PP) and Steamed over Water (SW) Wenchang Chicken Analyzed by GC-MS, GC-IMS, and E-Nose. Foods 2025, 14, 3778. https://doi.org/10.3390/foods14213778

AMA Style

Jiang Q, Zheng X, Xu T, Chen M, Chen S, Zhang D, Cai B, Gu L. Comparative Volatile Profiles of Plain Poached (PP) and Steamed over Water (SW) Wenchang Chicken Analyzed by GC-MS, GC-IMS, and E-Nose. Foods. 2025; 14(21):3778. https://doi.org/10.3390/foods14213778

Chicago/Turabian Style

Jiang, Qicheng, Xinli Zheng, Tieshan Xu, Meiling Chen, Shihao Chen, Dexiang Zhang, Bolin Cai, and Lihong Gu. 2025. "Comparative Volatile Profiles of Plain Poached (PP) and Steamed over Water (SW) Wenchang Chicken Analyzed by GC-MS, GC-IMS, and E-Nose" Foods 14, no. 21: 3778. https://doi.org/10.3390/foods14213778

APA Style

Jiang, Q., Zheng, X., Xu, T., Chen, M., Chen, S., Zhang, D., Cai, B., & Gu, L. (2025). Comparative Volatile Profiles of Plain Poached (PP) and Steamed over Water (SW) Wenchang Chicken Analyzed by GC-MS, GC-IMS, and E-Nose. Foods, 14(21), 3778. https://doi.org/10.3390/foods14213778

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