Effect of micro-pressure stewing technology on the presence of key aroma compounds in chickens: New insight from lipidomics and heat transfer analysis.

Micro-pressure (104 kPa) stewing technology has become a popular cooking method in Chinese households, but the mechanisms underlying the aroma presence in meat products remain unclear. The aroma formation in chicken during micro-pressure stewing was characterized using lipidomics, volatilomic, and heat conduction approach. Twenty aroma compounds were identified as key odorants, particularly aldehydes and alcohols. Most aroma compounds displayed a remarkable increase in concentration during micro-pressure stewing, peaking at 24-30 min, with the highest cumulative contribution rate of OAVs observed at 30 min. The 1-hydroxy-2-propanone served as a marker to discriminate different stewed chicken. The triglycerides (TGs), particularly those containing C18 acyl groups, played a pivotal role in the formation and retention of these odorants. The lower specific heat capacity and water activity enhanced lipid transformations, contributing to the aroma development. These findings offer valuable insights for the targeted regulation of aroma development in stewed meat.