Fecha de publicación: -- Fuente: PubMed "wine" Food Chem X. 2026 Oct 23;40:104648. doi: 10.1016/j.fochx.2026.104648. eCollection 2026 Dec.ABSTRACTTo characterize changes in the volatile flavor profile of Hakka rice wine chicken during stewing-refrigeration-reheating, samples from different processing stages were analyzed using an electronic nose and HS-SPME-GC-MS, and 90 volatile organic compounds (VOCs) were identified. VIP values derived from PLS-DA were combined with OAVs to screen eight key volatile markers, including nonanal, β-phellandrene, and phenethyl alcohol. Further stewing increased volatile compounds associated with alcoholic, sweet, and caramel-like notes. The overall volatile flavor profile remained relatively stable following immediate reheating and reheating after 3 d of refrigerated storage. After reheating following 6 d of refrigerated storage, ginger-derived terpenes and some ketones increased, whereas compounds associated with alcoholic, sweet, and caramel-like notes decreased, with the volatile flavor profile tending to shift toward woody and herbal notes. These findings provide a scientific basis for the quality control of traditional specialty dishes.PMID:42990916 | PMC:PMC13734900 | DOI:10.1016/j.fochx.2026.104648