# Evaluating the effects of ultrasonic and high-pressure homogenization on the flavor profile of Wuliang Mountain black-boned chicken soup

## TL;DR

This study shows how using ultrasound and high-pressure homogenization can improve the taste and quality of a special chicken soup.

## Contribution

This is the first study to apply ultrasound-assisted stewing and high-pressure homogenization to enhance the flavor of Wuliang Mountain black-boned chicken soup.

## Key findings

- Ultrasonic treatment improved sensory quality and increased flavor compounds like aldehydes, esters, and ketones.
- High-pressure homogenization significantly increased free fatty acids, acids, and phenols in the soup.
- Fifty-seven volatile compounds showed high discriminatory power, with five unique to the treated groups.

## Abstract

•This study represents the first application of combined ultrasound-assisted stewing and high-pressure homogenization to process Wuliang Mountain black-boned chicken broth.•The sensory quality of the chicken soup was significantly improved and the content of flavor compounds was increased by ultrasonic treatment.•The free fatty acids (FFAs) content was significantly increased by high-pressure homogenization treatment.•A scientific basis for the resource development, utilization, and preservation of Wuliang Mountain black-boned chicken was provided by this research.

This study represents the first application of combined ultrasound-assisted stewing and high-pressure homogenization to process Wuliang Mountain black-boned chicken broth.

The sensory quality of the chicken soup was significantly improved and the content of flavor compounds was increased by ultrasonic treatment.

The free fatty acids (FFAs) content was significantly increased by high-pressure homogenization treatment.

A scientific basis for the resource development, utilization, and preservation of Wuliang Mountain black-boned chicken was provided by this research.

This study evaluated conventional stewing (C), ultrasonic (U), and high-pressure homogenization (H) processing of Wuliang Mountain black-boned chicken soup. The U group achieved superior sensory scores and higher levels of key flavor compounds like aldehydes, esters, and ketones, also showing the highest odor activity value. Ultrasonic treatment significantly increased umami and sweet amino acids. The H group exhibited elevated free fatty acids, acids, and phenols. Among 107 volatile compounds identified, 57 had high discriminatory power (VIP > 1), with five markers unique to the U and H groups. Correlations showed amino acids and fatty acids significantly influence flavor. Ultrasonic treatment best enhanced overall sensory quality and flavor, while high-pressure homogenization effectively increased free fatty acids, supporting better utilization of this chicken breed.