Comprehensive characterisation of taste and aroma profiles of Daokou red‐cooked chicken by GC‐IMS and GC–MS combined with chemometrics

Summary Taste and aroma profiles of Daokou red‐cooked chickens (DRCs) were analysed using different techniques and methods. Multivariate data analysis revealed that e‐nose and e‐tongue could successfully discriminate DRCs of various sources based on their taste and aroma profiles. Flavour nucleotide content and umami concentration of breasts were higher than those of thighs. Additionally, a fingerprint was established to analyse the distribution of different volatile compounds using gas chromatography‐ion mobility spectrometry. A total number of 54 volatile components was identified in the DRCs, mostly aldehydes, esters, ketones, terpenes and alcohols. Odour activity value demonstrated that nine volatile components, including 1‐octen‐3‐ol, 2‐pentylfuran, eucalyptol, nonanal, estragole, anisaldehyde, anethole, eugenol and hexanal, could be considered as the characteristic flavour compounds of DRCs. Furthermore, partial least squares‐discriminant analysis (PLS‐DA) analysis showed that sweet tastes, anethole, 5′‐inosine monophosphate, eugenol, eucalyptol, umami tastes, sour tastes, bitter tastes, 2,3‐butanedione, hexanal, hypoxanthine, inosine and d‐limonene were significant factors that caused the differences among DRCs of different sources. Sensory analysis revealed variations in consumer preferences of DRCs from different suppliers. Obtained results will help in understanding of how taste and flavour compounds affect quality and preferences of DRCs, which will help manufacturers improve processing methods and promote consumption of DRCs.