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This study systematically investigated the impact of four common reheating methods, microwave, water bath, steam, and boiling reheating, on the integrated quality of chicken soup, with emphasis on nutritional integrity, oxidative stability, volatile flavor architecture, and dynamic sensory perception. Multi-dimensional quality analysis was conducted by determining indicators including mass loss, protein and fat contents, thiobarbituric acid reactive substances (TBARS), temporal dominance of sensations (TDS), responses of electronic nose and electronic tongue, as well as identification of volatile flavor compounds via gas chromatography-mass spectrometry (GC-MS). The findings provided an evidence-based framework to guide both industrial-scale reheating protocol design and informed domestic preparation practices. Results demonstrated that microwave reheating consistently outperformed other methods across all assessed dimensions. It yielded the lowest cooking loss (10.60%), significantly lower than boiling reheating (14.66%). Protein (0.90 g/100 g) and fat (0.44 g/100 g) retention were highest under microwave treatment, while TBARS increase remained minimal (0.31 mg MDA/kg), indicating superior suppression of lipid oxidation. GC-MS identified 48 volatile compounds, with aldehydes (22 types) constituting the dominant flavor-active class. Microwave-reheated samples exhibited total aldehyde content (13407.45 ng/g) and concentrations of critical odorants including hexanal and (E,E)-2,4-decadienal most closely aligned with the fresh control (11975.52 and 2162.88 ng/g, respectively). TDS analysis revealed that umami and meaty notes emerged at 4 s and persisted uninterrupted throughout the 60 s evaluation window precisely mirroring the temporal profile of the fresh control and were devoid of off-notes such as fishiness or greasiness. Furthermore, principal component analysis (PCA) of electronic nose and electronic tongue data confirmed that the flavor signature of microwave-reheated samples showed the highest congruence with the fresh control, with cumulative contribution rates of 85.7% (electronic nose) and 92.1% (electronic tongue). Cooking and reheating induced the most severe nutritional loss, with reductions of 0.64 g/100 g in protein and 0.23 g/100 g in fat, the highest degree of lipid peroxidation evidenced by a TBARS value of 0.44 mg MDA/kg, significant shifts in the composition of volatile flavor compounds (total aldehydes: 25480.76 ng/g), and pronounced deterioration in sensory quality. Steam and water bath reheating delivered intermediate outcomes across all parameters. Collectively, these convergent, multi-modal results robustly identify microwave reheating as the optimal method for preserving the holistic quality encompassing nutritional value, chemical stability, and authentic sensory experience of reheated chicken soup.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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