为探究新疆椒麻鸡的特征挥发性成分，采用气相色谱-质谱联用（GC-MS）技术对石河子不同餐馆的8个椒麻鸡样本的挥发性成分分离鉴定，并结合聚类分析（HCA）、主成分分析法（PCA）构建8组椒麻鸡汤料的挥发性物质相关性模型，得出不同样本间关键性差异物质。研究显示：已检测出的74种挥发性风味成分，分成8类，包括烃类（30种），醇类（10种），醛类（10种），酯类（6种），酮类（8种），杂环类化合物（5种），硫醚类化合物（3种）及醚类（2种）。其中烃类（17.27%~74.22%）和醇类（14.77%~56.75%）含量较高，其次为酯类（0.50%~22.31%）和杂环类（0.55%~11.36%）。含量较高的化合物有芳樟醇（3.03%~37.31%），D-柠檬烯（5.60%~25.72%）。确定芳樟醇、D-柠檬烯和2,4-癸二烯醛等化合物在椒麻鸡特征风味形成中起关键作用。

The gas chromatography–mass spectrometry (GC-MS) was used to isolate and identify the volatile compounds of 8 pepper chicken samples from different restaurants in Shihezi for investigating the characteristic volatiles of Xinjiang pepper chicken soup , meanwhile and the correlation models of volatile compounds in 8 pepper chicken samples were established to obtain the key differences among the samples by hierarchical cluster analysis (HCA) and principal component analysis (PCA). Results showed that 74 kinds of volatile flavor compounds that had been detected were classified into 8 categories, including hydrocarbons (30), alcohols (10), aldehydes (10), esters (6), ketones (8), heterocyclic compounds (8), ethers (2) and sulfoethers (2). The contents of hydrocarbons (17.27%~74.22%)were the highest， followed by alcohols (14.77%~56.75%)，esters (0.50%~22.31%) and heterocycles (0.55%~11.36%). Compounds with higher contents were linalol (3.03%~37.31%) and D-limonene (5.60%~25.72%). Consequently, linalol, D-limonene and 2,4-decadienal played a key role in the formation of characteristic flavor of Pepper Chicken was identified.

国家十三五重点研发计划项目(2016YFD0400705)；中国博士后基金面上项目(2016M591029)；石河子大学杰出青年项目（2015ZRKXJQ04）