不同复热方式对鸡汤营养、感官特性及挥发性风味物质的影响OA

This study systematically investigated the impact of four common reheating methods,microwave,water bath,steam,and boiling reheating,on the integrated quality of chicken soup,with emphasis on nutritional integrity,oxidative sta-bility,volatile flavor architecture,and dynamic sensory perception.Multi-dimensional quality analysis was conducted by determining indicators including mass loss,protein and fat contents,thiobarbituric acid reactive substances(TBARS),tem-poral dominance of sensations(TDS),responses of electronic nose and electronic tongue,as well as identification of volatile flavor compounds via gas chromatography-mass spectrometry(GC-MS).The findings provided an evidence-based framework to guide both industrial-scale reheating protocol design and informed domestic preparation practices.Results demonstrated that microwave reheating consistently outperformed other methods across all assessed dimensions.It yielded the lowest cooking loss(10.60%),significantly lower than boiling reheating(14.66%).Protein(0.90 g/100 g)and fat(0.44 g/100 g)retention were highest under microwave treatment,while TBARS increase remained minimal(0.31 mg MDA/kg),indicating superior suppression of lipid oxidation.GC-MS identified 48 volatile compounds,with aldehydes(22 types)con-stituting the dominant flavor-active class.Microwave-reheated samples exhibited total aldehyde content(13407.45 ng/g)and concentrations of critical odorants including hexanal and(E,E)-2,4-decadienal most closely aligned with the fresh con-trol(11975.52 and 2162.88 ng/g,respectively).TDS analysis revealed that umami and meaty notes emerged at 4 s and per-sisted uninterrupted throughout the 60 s evaluation window precisely mirroring the temporal profile of the fresh control and were devoid of off-notes such as fishiness or greasiness.Furthermore,principal component analysis(PCA)of electronic nose and electronic tongue data confirmed that the flavor signature of microwave-reheated samples showed the highest con-gruence with the fresh control,with cumulative contribution rates of 85.7%(electronic nose)and 92.1%(electronic tongue).Cooking and reheating induced the most severe nutritional loss,with reductions of 0.64 g/100 g in protein and 0.23 g/100 g in fat,the highest degree of lipid peroxidation evidenced by a TBARS value of 0.44 mg MDA/kg,significant shifts in the composition of volatile flavor compounds(total aldehydes:25480.76 ng/g),and pronounced deterioration in sensory quality.Steam and water bath reheating delivered intermediate outcomes across all parameters.Collectively,these conver-gent,multi-modal results robustly identify microwave reheating as the optimal method for preserving the holistic quality encompassing nutritional value,chemical stability,and authentic sensory experience of reheated chicken soup.