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

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.