Optimization of Processing Techniques and Quality Analysis of Gastrodia elata Chicken Soup

To explore the effect of different processing technologies on the quality of Gastrodia elata chicken soup (GECS), this study employed single-factor and orthogonal optimization experiments, utilizing physicochemical indicators, free amino acid analysis, and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Additionally, significance analysis and partial least squares discriminant analysis (OPLS-DA) were utilized. The processing technology for GECS was optimized while analyzing the nutritional and flavor differences between common chicken soup and GECS. The optimized conditions were as follows: 0.9% Gastrodia elata, 97.6% chicken wings and water (meat to water ratio of 1:2), 0.4% salt, 0.9% Ziziphus jujuba Mill. After 60 min of simmering, GECS exhibited a light-yellow color with a sensory score of 85.57±2.82. Compared to common chicken soup, the GECS showed a significant improvement in the total antioxidant capacity (0.5719±0.0028 mmol/L), reducing sugar (0.2387±0.0407 mg/mL), protein content (6.5369±0.3234 mg/mL), and whiteness (55.14±0.86) (P<0.05). Additionally, the levels of free amino acids, particularly aspartic acid and glutamic acid, were significantly higher than those found in common chicken soup (P<0.05). Besides, the taste amino acid content (30.47±3.54 mg/100 mL) was significantly higher than common chicken soup (P<0.05), particularly aspartate and glutamic acid, which contributed to the umami taste of GECS. GC-MS results indicated that GECS contained more abundant volatile flavor components than common chicken soup. Six new volatile compounds with OAV>1 were uniquely identified in GECS. Results showed that chicken soup flavor and nutritional content were effectively improved after adding Gastrodia elata in GECS. This study optimized the production technology of GECS, while providing theoretical support for developing the semi-cooked food of Gastrodia elata.