Effects of Codonopsis pilosula and Astragalus membranaceus on the Quality, Active Ingredient, and Flavor Composition of Stewed Chicken

To investigate the effects of Codonopsis pilosula and Astragalus membranaceus on the quality of stewed chicken, the chicken leg meat was used as the raw material, and the impact of different addition ratios of these two herbal ingredients on the physicochemical properties, sensory attributes, active ingredient, taste compounds, and volatile aroma profiles was systematically examined. The results demonstrated that the L^* values in the Codonopsis pilosula and Astragalus membranaceus treatment groups were lower than those in the control (CON) group. The shear force in the DSHQ-1 group was significantly reduced compared to the CON group (P<0.05), suggesting improved tenderness; however, further increasing the proportion of Codonopsis pilosula led to an increase in shear force. Notably, the moisture content, flavonoid and polysaccharide levels, as well as sensory evaluation scores, were all higher in the treatment groups than in the control, indicating that the incorporation of these herbs promotes the retention of functional components and enhances both palatability and overall sensory quality. With regard to flavor characteristics, the total amino acid content in the DSHQ-5 group was significantly higher than that in the CON group (P<0.05), reflecting a pronounced flavor-enhancing effect. A total of 45 volatile aroma compounds were identified by GC-MS analysis, comprising 10 aldehydes, 5 esters, 2 acids, 8 alcohols, 9 hydrocarbons, 5 ketones, 3 terpenes, and 3 other compounds. Overall, the concentration of aromatic substances in the stewed chicken from the DSHQ-2, DSHQ-3, DSHQ-4, and DSHQ-5 groups was higher than that in the CON group. The addition of Codonopsis pilosula and Astragalus membranaceus enriched the terpene content in the stewed chicken, thereby effectively enhancing its flavor complexity. Furthermore, 12 characteristic volatile aroma compounds with OAV>1 were identified through odor activity value (OAV) analysis. Among these, hexanal, eucalyptol, and 1-octen-3-ol exhibited the highest OAVs, contributing oily, herbal, and mushroom-like aromas, respectively. In conclusion, Codonopsis pilosula and Astragalus membranaceus improve the overall quality of stewed chicken and enhance its flavor profile. Their combined use demonstrates practical potential for application in chicken-based food processing.