Dynamic flavor and sensory evolution of chicken skin during thermal processing: a multi-analytical approach

This study aimed to characterize the flavor evolution of chicken skin during stewing at 85 °C for 0, 20, 60, and 100 min using an integrated approach of GC × GC-TOF, electronic tongue, and electronic nose. A total of 215 volatile compounds were identified. Relative odor activity value (ROAV) analysis pinpointed (E)-2-nonenal, (E)-2-octenal, acetaldehyde, and heptanal as potential key odorants. Electronic tongue revealed an initial increase in bitterness and astringency, followed by a recovery of umami after 60 min of stewing. Electronic nose and sensory evaluation consistently demonstrated that the 60-min sample achieved the most harmonious and desirable flavor profile, characterized by optimal fatty, umami, and roasted notes. These findings provide mechanistic insights into flavor development during thermal processing and offer practical guidance for optimizing cooking parameters to enhance the sensory quality of poultry products.