Analysis of Volatile Components in Daokou Roasted Chicken by MAE-SAFE-GC-MS

doi:10.7506/spkx1002-6630-201422024

Abstract

Abstract:

Volatile components in Daokou roasted chicken were extracted by microwave-assisted extraction dual solventassisted
flavor evaporation (MAE-SAFE) and identified by gas chromatography-mass spectrometry (GC-MS) based on
their retention indices. A total of 98 volatile components were identified, including 11 alcohols, 17 aldehydes, 9 ketones, 11
nitrogenous compounds, sulfur compounds and heterocyclic compounds, 3 acids, 5 esters, 4 ethers, 36 hydrocarbons and 2
phenols. The possible major flavor components in Daokou roasted chicken were terpinen-4-ol, 2-furanmethanol, cinnamyl
alcohol, hexanal, benzaldehyde, (E)-2-decenal, 2,4-decadienal, anisic aldehyde, cinnamaldehyde, eugenol, cis-anethol,
myristicin, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one.

Key words: Daokou roasted chicken, microwave-assisted extraction dual solvent assisted flavor evaporation (MAE-SAFE), gas chromatography-mass spectrometry (GC-MS), retention indices, volatile components

CLC Number:

TS207.3

ZHANG Yi-jun1, ZHENG Fu-ping1,2,*, ZHANG Yu-yu1,2, CHEN Hai-tao1,2, HUANG Ming-quan1,2, XIE Jian-chun1,2, LIU Nan-nan1, FAN Ting-ting1, SUN Bao-guo1,2. Analysis of Volatile Components in Daokou Roasted Chicken by MAE-SAFE-GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201422024.

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Analysis of Volatile Components in Daokou Roasted Chicken by MAE-SAFE-GC-MS

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