Formation of aroma compounds in smoked chickens during the sugar-smoking process using SPME/SAFE-GC-MS and ESR technologies.

Free radicals play crucial roles in the development of grilled meat flavors, but the mechanisms by which they contribute to the formation of flavor compounds in smoked chickens remain unclear. In this study, GC-MS, ESR, and UPLC techniques were employed to analyze the dynamic changes in key flavor compounds, sugars, and free radicals in smoked chickens. A total of 22 (OAVs >1) key volatile compounds were identified in smoked chickens.

Formation of volatile compounds in mutton during air fryer roasted mutton by means of GC-MS and GC-IMS.

This study aimed to explore the changes in volatile compounds in mutton during roasting in an air fryer, using solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (SAFE-GC-MS) and gas chromatography-immersion mass spectrometry (GC-IMS). Significant differences in the volatile compound profiles of different samples were detected using both GC-IMS, an electronic nose and GC-MS analysis. Among them, compounds such as (E, E)-2,4-decadienal, (E)-2-heptenal, and octanal showed a gradual increase in concentration throughout the roasting process.