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

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.