Comparison of Volatile Compounds in Different Kinds of Cooked Chicken Meat
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Abstract:
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.
