Effect of natural spices on precursor substances and volatile flavor compounds of boiled Wuding chicken during processing

Abstract Boiled chicken with spices is a traditional and characteristic meat product in China. The aims of this work were to investigate the influences of natural spices on precursor substances, and the volatile flavor compounds of boiled Wuding chicken were studied. Whole, boiled Wuding chicken was processed by washing the chickens, boiling them for 1 hour with natural spices, then deep‐frying for 1 minute, and boiling them for 2 hours with natural spices. The water‐soluble low molecular weight (WLOM) compounds in the Wuding chicken were identified using proton nuclear magnetic resonance ( 1 H‐NMR) spectroscopy; the fatty acid composition of the boiled Wuding chicken was analyzed using gas chromatography‐mass spectrometry (GC‐MS); and the volatile flavor compounds of boiled Wuding chicken were determined qualitatively and quantitatively using gas‐phase ion mobility spectrometry (GC‐IMS). The results showed that the content of total fatty acids, free amino acids, WLOM compounds, and volatile flavor substances at each processing point in the treatment group was significantly higher than those in the control group ( P < .05). Among the 21 volatile flavor compounds detected, the relative content of 5 flavor compounds (1‐amyl alcohol, acetone, 2‐butanone, valeraldehyde, heptanal) was the highest. After boiling for 2 hours, the aldehyde content in the test group was significantly higher than that in the control group. Natural spices have significant effects on the precursor substances and volatile flavor compounds of boiled Wuding chicken, and the spices significantly improve the taste quality of chicken products. This work substantiates a recommendation for the using of natural spices.