Abstract This work studied the effects of different time and temperature combinations [100 °C for 50 min (T1), 110 °C for 50 min (T2), 118 °C for 50 min (T3) and 121 °C for 30 min (T4)] of sterilization on the sensory quality and lipid oxidation of Dezhou braised chicken. Compared to T1, T3 and T4 groups, the T2 group had the highest colour and lower hardness. The principal component analysis (PCA) of the electronic-tongue results showed that there were distinct differences in taste between the treatment groups. Free amino acids (FAA) analysis showed that the T2 group had the highest amino acid contents. In summary, the T2 might be a more reasonable sterilization condition for Dezhou braised chicken, due to its positive effects on maintaining sensory quality. The results of this study could guide Dezhou braised chicken industry to produce better quality products.

Abstract This study was carried out to determine the volatile compounds from four samples of fresh wet noodles and the changes in the volatile compound composition during the storage process. The volatile compounds from four samples of fresh wet noodles were characterized by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). The compositions of the volatile compounds varied among fresh and cooked wet noodles made from the raw potato/wheat flour or wheat flour. A total of 194 volatile compounds were detected in the raw potato noodles, main volatiles including aldehydes, alcohols, ketones, esters and organic acids. The total volatile compounds in the potato/wheat flour noodle samples contained mainly aldehyde compounds and were greater than those in the wheat noodles. The total volatile compounds in the cooked noodle samples were greater than those in raw noodle samples. Alcohols and ketones were the least common types of volatile substances in the samples at 0 h. During storage time, alcohols and ketones were increased in volatile substances, and the amount of acids increased dramatically. The results indicated that the aroma of fresh wet noodles was affected by the storage process.