Analysis of Volatile Compounds in Hutongfang Beijing-style Sauce Chicken by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry

Abstract

Abstract: The volatile compounds in Hutongfang Beijing-style sauce chicken were extracted by simultaneous distillation extraction (SDE) method and determined using gas chromatography-mass spectrometry (GC-MS). Totally 84 volatile flavor compounds were identified, including 9 groups: 4 hydrocarbons, 19 aldehydes, 10 ketones, 1 ethers, 12 alcohols, 11 acids, 4 ester, 5 phenols and 16 nitrogen- or sulfur-containing or heterocyclic compounds, accounting for 0.325 %, 52.262 %, 0.929 %, 0.150 %, 1.995 %, 39.117 %, 0.408 %, 0.345 %, and 4.468 % of the total amount of volatile compounds, respectively. Meanwhile, we also found that aldehydes, nitrogen- or sulfur-containing compounds and heterocyclic compounds were the main flavor compounds of Hutongfang Beijing-style sauce chicken.

Key words: Hutongfang Beijing-style sauce chicken, volatile flavor compounds, simultaneous distillation extraction (SDE), gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS207.3

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