Influence of Deep-Frying Temperature on the Flavor Profile and Quality Attributes of Batter-Coated Chicken Strips: An Integrated GC‒IMS and E-Nose Study

This study investigated the influence of deep-frying temperature (150, 160, 170, 180, and 190 °C, each for 170 s) on the flavor profile and quality attributes of batter-coated chicken breast strips using integrated electronic nose (E-nose) and gas chromatography–ion mobility spectrometry (GC-IMS) analyses. The results demonstrated that frying temperature significantly modulated the formation of volatile compounds and overall product quality. The optimal sensory score (83.0 ± 0.82) and the most desirable flavor characteristics were achieved at 170 °C, where oil content (wet basis, whole product) peaked at 49.8% and then declined at higher temperatures. A total of 60 volatile compounds were tentatively identified across all samples. Through variable importance in projection (VIP > 1) screening, 10 key differential volatile compounds were identified, including four alcohols, three aldehydes, one acid, one pyrazine, and one alkane. Correlation analysis revealed that cinnamyl alcohol, 2-methylpyrazine, and butyraldehyde-D were positively correlated with sensory attributes, whereas 3-methylbutan-1-ol exhibited a negative correlation. Odor activity value analysis further identified hexanal-M, butyraldehyde-M, and 3-methylbutan-1-ol-M as the predominant aroma-active compounds across all temperatures. Overall, these results indicate that frying temperature is a key factor influencing the balance between lipid oxidation and Maillard reaction pathways, thereby affecting the volatile profile and sensory quality of battered fried chicken products. The combined E-nose and GC–IMS approach appears to be effective for characterizing flavor dynamics during deep frying and could offer valuable insights for process optimization in the fried chicken industry.