Abstract:

The effects of boiling, quantitative marinating and traditional marinating on volatile flavor compounds in
cooked white feather chicken thigh were studied. Solid phase micro-extraction combined with gas chromatography-mass
spectrometry and electronic nose was used to determine the contents of volatile flavor compounds from the cooked chicken
thighs prepared by boiling, quantitative marinating and traditional marinating, respectively. The function index from the
value engineering concept was used to evaluate the overall contributions of flavor substances. Thirty-one volatile compounds
were detected in boiled chicken thigh, 47 in traditional marinated chicken thigh and 44 in quantitative marinated chicken
thigh, respectively. Electronic nose detection results also showed that three different cooking methods produced different
volatile components in chicken thigh. Sensory evaluation was conducted by using fuzzy math method on cooked chicken
thighs prepared by different cooking methods. The results demonstrated that quantitative marinated method showed obvious
sensory advantages over the other two methods.

Key words: white feather broiler thigh, volatile flavor compounds, quantitative marinating, solid phase micro-extraction combined with gas chromatography-mass spectrometry, function index