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

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.