Why Does Braising Enhance the Aroma Profile of Xinjiang Braised–Roasted Chicken? Insights into Precursor Conversion and Aroma Formation Pathways

Bi, Ke; Liu, Yue; Han, Dong; Li, Xinwei; Lei, Yinfeng; Pan, Hong; Yang, Ping; Zhang, Chunhui; Fauconnier, Marie-Laure

doi:10.1016/j.foodres.2026.118595

Article (Scientific journals)

Why Does Braising Enhance the Aroma Profile of Xinjiang Braised–Roasted Chicken? Insights into Precursor Conversion and Aroma Formation Pathways

Bi, Ke; Liu, Yue; Han, Dong et al.

2026 • In Food Research International, p. 118595

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/342679

DOI
10.1016/j.foodres.2026.118595

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Keywords :

Braised-roasted chicken; aroma; gc-ms; precursor

Abstract :

[en] Braising could significantly enhance the aroma profile of Xinjiang traditional roasted chicken, but the underlying mechanisms remain unclear. This study investigated the mechanisms underlying the enhanced aroma profile of Xinjiang braised-roasted chicken (BRC) using sensory evaluation, GC–MS, fatty acid profiling, free amino acid analysis, and reducing sugar determination. A total of 70 aroma compounds were identified, with BRC exhibiting the highest concentration and diversity. Compared with single treatments (marination, braising, or roasting), the combined braise-then-roast process enriched terpenoids, furans, pyrazines, and phenolic compounds, while reducing off-odor compounds. Correlation analysis revealed that lipid oxidation, Maillard reactions, and spice- derived volatiles synergistically shaped the aroma profile. The findings demonstrate that braising promotes precursor accumulation and spice infusion, while roasting activates thermal reactions, jointly enhancing aroma intensity and complexity. These results provide mechanistic insights into the unique flavor of Xinjiang BRC and may support quality optimization in meat processing industries.

Disciplines :

Agriculture & agronomy
Chemistry

Author, co-author :

Bi, Ke ; Université de Liège - ULiège > TERRA Research Centre

Liu, Yue

Han, Dong

Li, Xinwei

Lei, Yinfeng

Pan, Hong

Yang, Ping

Zhang, Chunhui

Fauconnier, Marie-Laure ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES)

Language :

English

Title :

Why Does Braising Enhance the Aroma Profile of Xinjiang Braised–Roasted Chicken? Insights into Precursor Conversion and Aroma Formation Pathways

Publication date :

February 2026

Journal title :

Food Research International

ISSN :

0963-9969

eISSN :

1873-7145

Publisher :

Elsevier BV

Pages :

118595

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

https://api.elsevier.com/content/article/PII:S096399692600270X?httpAccept=text/xml

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since 13 March 2026

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