Evaluating the effects of ultrasonic and high-pressure homogenization on the flavor profile of Wuliang Mountain black-boned chicken soup.

Shuaihan Jiang, Hongqin Chen, Sisi Zhang, Zhiqiang Xu, Shijun Li

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In one paragraph

Article in Ultrasonics sonochemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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4 · The record

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5 · Who and what money

Authors and funding

5 authors.

Shuaihan JiangCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Hongqin ChenCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Sisi ZhangCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Zhiqiang XuCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China. Electronic address: 2009021@ynau.edu.cn.

Shijun LiCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China. Electronic address: LSJ7783@126.com.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study evaluated conventional stewing (C), ultrasonic (U), and high-pressure homogenization (H) processing of Wuliang Mountain black-boned chicken soup. The U group achieved superior sensory scores and higher levels of key flavor compounds like aldehydes, esters, and ketones, also showing the highest odor activity value. Ultrasonic treatment significantly increased umami and sweet amino acids. The H group exhibited elevated free fatty acids, acids, and phenols. Among 107 volatile compounds identified, 57 had high discriminatory power (VIP > 1), with five markers unique to the U and H groups. Correlations showed amino acids and fatty acids significantly influence flavor. Ultrasonic treatment best enhanced overall sensory quality and flavor, while high-pressure homogenization effectively increased free fatty acids, supporting better utilization of this chicken breed.

Indexed as

MeatUltrasonic WavesAnimalsChickensOdorantsPressureVolatile Organic CompoundsVolatile Organic CompoundsFood processingHigh-pressure homogenizationUltrasoundWuliang Mountain black-boned chicken

Identifiers

PMID41795409

DOI10.1016/j.ultsonch.2026.107810

PMCPMC12992082

What Socratic holds

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.