# Flavoromics Analysis of Passion Fruit-Roasted Chicken
## 1 Introduction  
The flavor of meat products is an important indicator and basis for consumers to choose products. Different types and proportions of flavor components constitute the aroma system of meat products, determining their unique aroma and affecting the quality of food [1]. The muscle protein tissue structure of chicken is tight, with abundant lipids distributed in the subcutaneous, intramuscular, and intramuscular regions. The types and content of unsaturated fatty acids in intramuscular fat are the most abundant, as well as various nutritional components such as free amino acids. These components undergo the Maillard reaction, lipid thermal degradation, and vitamin thermal decomposition under high-temperature reactions such as braising, roasting, deep frying, and high-pressure cooking [2; 3; 4; 5]. In order to reveal the important flavor components of hot processed meat products at the molecular level, the key aroma factors that affect the product's flavor need to be determined, to more accurately elucidate product flavor and provide a reference for strengthening and improving the characteristic flavor of the product. Flavoromics technology is an effective method for targeted research on flavor components [6]. It analyzes the material basis of food flavor formation at the molecular level and conducts qualitative and quantitative analysis through technologies such as GC-MS, GC-IMS, and GC-O [7]. It can comprehensively describe the flavor characteristics of products and identify the main aroma-contributing components. [PERSON] et al. [8] analyzed the aroma components of melon wine using HS-SFME-GC-MS and LLE-GC-O-MS. They found that 3,6-nonadiene-1-ol and 3-nonadiene-1-ol were the reasons for the green and fatty tasteof melon wine, while isoamyl acetate and (E)--Damascus ketone were the sources of its floral and fruity aroma. [PERSON] et al. [9] identified the flavor characteristics of Tarkiye chicken breast through the OAV method as a fresh leaf aroma and a cheese fat aroma. [PERSON] et al. [10] compared the volatile flavor compounds of wild pheasants and domestic chickens after roasting using SPME-GC-MS and GC-O. Among them, there were 66 species of wild pheasants, 62 species of mountain quails, 57 species of quails, and 45 species of domestic chickens; quantitative analysis showed that roasted domestic chickens had the highest characteristic aroma concentration, providing a reference for the development of pre-made poultry dishes. Passion fruit has an elliptical or oval shape, its skin color is mostly purple or red, and the flesh is mainly yellow and orange, carrying a large amount of black seeds. Passion fruit is rich in characteristic aroma components such as ethyl butyrate, ethyl caproate, propyl acetate, 1-hexanol, and \(\alpha\)-terpineol, which causes it to have a strong and attractive fruit aroma, hence neutralizing the greasiness of the meat; its bright color can also make the appearance of meat products more attractive and increase appetite [11]. On the other hand, passion fruit has the functions of clearing heat and removing wind, resolving phlegm, and stopping phlegm, and is mainly used to treat diseases such as wind heat, cold, rheumatism, dysmenorrhea, and insomnia [12]. Given the strong physiological activity and rich fruit aroma of passion fruit, it is often added as an aroma-enhancing ingredient to beverages and jams. At present, passion fruit juice is mainly used for beverage processing and jam processing, such as the production of compound juice drinks, vinegar, and compound fruit wine [13; 14; 15]. Traditional research on the flavor of chicken and its products at home and abroad is mostly focused on fresh chicken, braised chicken, smoked chicken, and salt-baked chicken. However, research on the flavor of roasted chicken with special flavor is rare, and research on the dynamic changes in aroma factors during the processing of roasted chicken with special flavor has not been reported.