# Flavoromics Analysis of Passion Fruit-Roasted Chicken
## 2 Results and Discussion
### Analysis of Volatile Flavor Components in Passion Fruit Roasted Chick
3-Furfural and ethyl maltot were identified as the main aroma-contributing components, playing an important role in forming the sweet caramel and roasted taste of passion fruit-roasted chicken, and it also had a certain bread aroma [23]. Anisin and anthehole had a sweet anise aroma and licorice flavor, giving them a certain spice flavor. Guaiaicol had a smoky odor characteristic and was a volatile component that constitutes the smoky aroma of passion fruit-roasted chicken [24]. To obtain characteristic flavor components, it was necessary to more intuitively characterize the contribution rate of flavor components to the overall flavor, which is known as the odor contribution rate [25]. As shown in Table S1, the flavor component with the highest contribution rate in the passion fruit-roasted chicken was ethyl butyrate (50.44%), while the other flavor components with a contribution rate greater than 3% were isovaleraldehyde (3.15%), n-hexanal (3.87%), 3-furfural (3.53%), guaiaacene (8.77%), phenylethanol (14.81%), and ethyl maltot (4.93%), respectively, with flavor components greater than 3% accounting for 89.50% of the total contribution rate, basically representing the overall flavor characteristics of passion fruit-roasted chicken. It is clear that there are seven characteristic flavor components of passion fruit-roasted chicken, namely isovaleraldehyde, hexanal, 3-furfural, ethyl maltot, phenylethanol, ethyl butyrate, and guaiaacene. The main aroma characteristics of passion fruit-roasted chicken are sour and sweet fruit aroma, grass aroma, floral and woody aroma, caramel flavor, and smoky flavor, supplemented by spices such as fennel and licorice. The Time-Course Changes in Volatile Flavor Components during the Processing of Passion Fruit-Roasted Chick  
The types and content changes in volatile flavor components obtained HS-SPME-GC-MS in the preparation and roasting process of passion fruit-roasted chicken are shown in Table S2. At different processing stages, a total of 89 volatile flavor components were identified. The types and content of volatile flavor components show an overall trend of increasing first and then decreasing. The number of types of volatile flavor components in raw chicken was the lowest, with 25 types and 452.32 ng/g in total. Only hexanal (240.86 ng/g) (a characteristic volatile flavor component), glutaraldehyde(11.23 ng/g), and nonanal (6.35 ng/g) (two main volatile flavor components) were detected. After 15 min of roasting, all seven characteristic volatile flavor components were detected, and the highest number of volatile flavor components was detected at 60 min. The content of volatile flavor components also rapidly increased to 1502.68 ng/g (\(p<0.05\)), significantly higher than that of raw meat and pickled samples (741.46 ng/g). After being roasted for 30 min, 45 min, 60 min, and 70 min, all seven characteristic volatile flavor components were detected. At 30 min, the total volatile flavor components during the roasting process reached their maximum content of 4020.17 ng/g, which is significantly different from other stages (\(p<0.05\)). It can be concluded that the key aroma stage of passion fruit-roasted chicken occurs at 15-30 min of roasting, during which a large number of volatile flavor components from chicken and spices are generated and released. The characteristic volatile flavor components, except for isovaleraldehyde, reached their maximum values, which is an important stage in the formation of the aroma system of passion fruit-roasted chicken. With the extension of roasting time, after 45 min of roasting, the total number of volatile flavor components gradually decreased and tended to stabilize. At 45 min, 53 compounds were detected, accounting for 2816.60 ng/g in total. The high temperature further volatilizes the volatile flavor components, which decrease to 2119.28 ng/g after 60 min of roasting.