Effect of marinating and frying on the flavor of braised pigeon

Effects of marinating and frying on the flavor of pigeon meat during the production process of braised pigeon were investigated. Volatile components of raw pigeon meat, braised pigeon meat, and fried pigeon meat were analyzed by SPME-GC-MS and gas chromatography-ion mobility spectroscopy (GC-IMS). Results showed that 47 and 39 volatile aroma components were detected by GC-MS and GC-IMS technologies, respectively in the samples of braised pigeon. During the heat-processing of marinating and frying processes of braised pigeon, compositions, and concentrations of volatile substances, which are mainly from Maillard reaction, were increased. In addition, GC-IMS could detect some special volatile components such as pentanal, methional, 3-methylbutanal, and ethyl acetate, which were not detected by GC-MS. Results indicated that benzaldehyde, phenylacetaldehyde, octanal, nonanalidentified by GC-MS and GC-IMS were the main volatile aroma components, while the hexanal, benzaldehyde, nonanal, heptanal, D-Limonene, octanal, 2-pentyl-furan, and styrene were the specific volatile compounds of braised pigeons. Novelty impact statement Benzaldehyde, phenylacetaldehyde, octanal, and nonanal identified by GC-MS and GC-IMS were the main volatile aroma components, while the hexanal, benzaldehyde, nonanal, heptanal, D-Limonene, octanal, 2-pentyl-furan, and styrene were the specific volatile compounds of braised pigeons. The results obtained in this work could provide scientific basis for flavor analysis, process optimization, and quality standard of braised pigeon.