利用固相微萃取-气相色谱-质谱（SPME-GC-MS）联用内标法对不同品种鸡肉的蒸煮挥发性风味物质进行定性定量分析，基于挥发性物质种类及含量差异，对鸡肉蒸煮主要风味物质进行主成分分析，并对品种进行聚类分析。同时利用电子鼻（E-nose）风味分析技术，对鸡品种进行种类区分。结果表明：10种蒸煮鸡肉共鉴定出72种挥发性物质，其中醛类20种、酮类7种、醇类11种、其它化合物34种，共有的挥发性风味物质19种。不同品种鸡肉相比，柴母鸡和乌鸡的挥发性风味物质种类较多，分别为49和46种；清远鸡和北京油鸡的醛类含量较高，分别为11785.47和11050.57 ng/g。主成分分析表明，蒸煮鸡肉主要挥发性物质为(E)-2-壬烯醛、(E)-2-辛烯醛、庚醇和2-癸酮。基于蒸煮鸡肉中挥发性风味物质种类和含量不同，可将10个品种鸡肉聚为两类。采用电子鼻分析技术，可将中国地方品种鸡与白羽肉鸡很好地区分。

The volatile compounds in different varieties of cooked chicken meat were identified using solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) and were further quantified based on internal standard analysis. Based on the difference in the type and concentration of volatile substances, the main flavor components were analyzed using principal component analysis and different chicken varieties were analyzed by cluster analysis. E-nose was used to distinguish the different varieties of chicken. A total of 72 volatile components were identified in ten varieties of cooked chicken, including 20 aldehydes, 7 ketones, 11 alcohols, and 34 other compounds, 19 of which were observed in all samples. There were more volatile compounds in Chai and Silkie hens than those in other chicken varieties; these varieties contained 49 and 46 volatile compounds, respectively. The aldehyde and ketone content in Beijing fatty chicken and Tsingyuan’s chicken were greater than those in the other chicken varieties, and were 11785.47 ng/g and 11050.57 ng/g, respectively. (E)-2-octenal, (E)-2-nonenal, heptanol, and 2-decanone were the main volatile components according to principal components analysis. The cluster analysis showed that the ten chicken varieties could be divided into two classes, based on the type and content of volatile flavor substances. Chinese indigenous chickens and broiler chicken could be distinguished by the E-nose.

国家科技支撑计划项目（2012BAD29B03）