# Dynamics Evolution of Flavor and Quality Attributes in Three-Cup Chicken: Insights from Multi-Technical Analysis During Stewing

## TL;DR

This study explores how the flavor and quality of Three-Cup Chicken change during stewing, using multiple analytical techniques to track key compounds and sensory attributes.

## Contribution

The study provides new insights into the dynamic evolution of flavor and quality attributes in Three-Cup Chicken during stewing through an integrated multi-technical approach.

## Key findings

- Prolonged stewing increases hardness, redness, and yellowness while decreasing moisture content.
- Saltiness, umami, and sulfur compounds increase during stewing, supported by rising umami amino acids.
- Ten key volatile compounds with VIP > 1 and OAV > 1 were identified, mostly aldehydes, contributing to flavor evolution.

## Abstract

Three-Cup Chicken, a traditional Hakka dish, is known for its distinctive umami and salty flavor profile. However, the dynamic evolution of key flavor compounds and associated physicochemical attributes during its characteristic stewing process remains inadequately characterized. Therefore, this study investigated flavor and quality changes in Three-Cup Chicken during stewing using an integrated analytical approach, including gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), E-tongue, and E-nose, alongside analyses of texture, color, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBARS), and moisture content. The results revealed that prolonged stewing promoted lipid oxidation, increased hardness, enhanced redness and yellowness, while moisture content gradually decreased. Electronic tongue and nose analyses revealed an increase in saltiness, umami, and sulfur compounds during stewing, complemented by a significant rise in umami amino acids from further analysis. Ten important taste compounds with variable importance in projection (VIP) > 1 and odour activity value (OAV) > 1 were filtered out of 137 volatile compounds, the majority of which were aldehydes. These research findings clearly demonstrate the formation and evolution patterns of the savory and salty flavor profile in Three-Cup Chicken, offering theoretical underpinnings as well as helpful advice for maximizing the dish’s genuine flavor.