Volatile Component Analysis of Beijing Chicken by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

doi:10.7506/spkx1002-6630-201210050

Abstract

Abstract: In this study, volatile components in Beijing chicken were determined by solid phase microextraction and gas chromatography-mass spectrometry (GC/MS). Totally 105 components were identified as aldehydes (21.11%), ketones (0.52%), alcohols (2.66%), hydrocarbons (66.29%), esters (7.55%), acids (1.39%), and other components (0.48%). Among these compounds, aldehydes containing sulfur and heterocyclic compounds were the major components for the flavor of Beijing chicken.

Key words: Beijing chicken, odors, solid phase microextraction, gas chromatography-mass spectrometry

CLC Number:

O657.63

SONGYong-qing，WANGShou-wei，LIYing-ying，LIJia-peng，WUXiao-li. Volatile Component Analysis of Beijing Chicken by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2012, 33(10): 241-245.

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Volatile Component Analysis of Beijing Chicken by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

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