Extraction and Analysis of Volatile Aroma Components in Tianfuhao-Branded Sauce Fragrant Chicken

Abstract

Abstract: In order to explore the volatile aroma composition of Tianfuhao-branded Sauce fragrant chicken, volatile aroma components were isolated and identified by simultaneous distillation extraction-gas chromatography-mass spectrometry (SDE-GC-MS). 84 and 72 volatile aromatic compounds were identified from the ethyl ether and dichloromethane extracts from Tianfuhao-branded Sauce fragrant chicken, respectively. Altogether, 85 flavor compounds were found in both extracts, including 10 hydrocarbons, 24 aldehydes, 12 ketones, 2 ethers, 2 phenols, 19 alcohols, 4 acids, 4 ester and 8 nitrogen-containing or sulfur-containing or heterocyclic compounds. The major volatile aroma components with relatively higher peak area (＞1%) were hexanal, 1-methoxy-4-(1-propenyl)-benzene, hexadecanal, nonanal, eucalyptol, heptanal, 2-pentyl-furan, (E,E)-2,4-decadienal, octanal, 1-octen-3-ol, (E)-2-octenal, (E)-2-decenal, 3,7-dimethyl-1,6-octadien-3-ol, (S)-alpha, alpha-4-trimethyl-3-cyclohexene-1-methanol and 2,3-octanedione. Among these aroma components, aldehydes, ethers and nitrogen-containing and sulfur-containing and heterocyclic compounds were considered as the major flavor components in Tianfuhao Sauce fragrant chicken.

Key words: Tianfuhao-branded sauce fragrant chicken, volatile aroma component, simultaneous distillation extraction-gas chromatography-mass spectrometry (SDE)

CLC Number:

TS207.3

CHEN Hai-Tao Bao-Guo Sun. Extraction and Analysis of Volatile Aroma Components in Tianfuhao-Branded Sauce Fragrant Chicken[J]. FOOD SCIENCE, 2012, 33(16): 111-116.

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