Characterization of volatile flavor compounds and sensory profiles in braised thigh meat and soup between fast- and slow-growing chickens at marketable age

To elucidate flavor differences between Ross 308 and indigenous Langshan chickens, a comprehensive analysis was conducted using gas chromatography-ion mobility spectrometry, electronic nose, electronic tongue, and sensory evaluation. Langshan chickens had a significantly higher cooking yield and superior sensory scores for aroma, umami, and juiciness. Gas chromatography-ion mobility spectrometry analysis identified 39 and 48 volatile compounds in thigh meat and braised soup, respectively. Multivariate analysis with excellent model fit identified multiple key flavor discriminants (variable importance in projection >1), including 2-pentylfuran, 1-hexanal, n-octanal, and 2,3,5-trimethylpyrazine. These compounds showed strong correlations with specific electronic nose responses. Collectively, this work provides a scientific basis for targeted flavor modulation.