Comparison of Volatile Components in Chicken Breast Steamed for Different Periods

doi:10.7506/spkx1002-6630-201422021

Abstract

Abstract:

Volatile components in chicken breast steamed for different periods were extracted by accelerated solvent
extraction-solvent assisted flavor evaporation (ASE-SAFE), and determined by GC-MS based on retention index (RI).
Totally 90 components were identified. Among these, 51, 70 and 53 volatile components were determined in chicken breast
steamed for 5, 15 and 25 min, respectively. The relative content of aldehydes, nitrogenous compounds, sulfur-containing and
heterocyclic compounds, acids, alcohols and hydrocarbons accounted for the majority of the total volatile compounds. Both
the variety and quantity of volatile components in chicken breast steamed for 15 min were obviously higher than those in
chicken breast steamed for 5 and 25 min.

Key words: chicken breast, steaming time, volatile compounds, accelerated solvent extraction dual solvent assisted flavor evaporation (ASE-SAFE), gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS207.3

FAN Ting-ting1, ZHENG Fu-ping1,2,*, ZHANG Yi-jun1, ZHANG Yu-yu1,2, CHEN Hai-tao1,2, HUANG Ming-quan1,2, LIU Yu-ping1,2, XIE Jian-chun1,2, SUN Bao-guo1,2. Comparison of Volatile Components in Chicken Breast Steamed for Different Periods[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201422021.

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Comparison of Volatile Components in Chicken Breast Steamed for Different Periods

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