鸡肉挥发性风味化合物分析

Identification of Volatile Flavour Compounds of Chicken Meat

以42日龄AA肉鸡的胸肉为样品,采用固相微萃取气质联用法分析了AA肉鸡的挥发性香气成分。结果表明:匹配度超过800的挥发性风味化合物共49种,包括醛、醇、烃、酮、酸、酯以及含N、O、S的杂环化合物等七类,其中以醛、酮等羰基化合物为主,醇、烃次之,可见脂肪是鸡肉的重要风味前体物质,脂肪氧化是鸡肉香味产生的重要途径。

Volatile flavour compounds in the breast meat of 42 -day -old AA chicken were analyzed by headspace solid phase mieroextraetion （ HS - SPME） combined with GC/MS method. The result indicated that total 49 volatile flavour compounds of matehing degree more than 800 were identified, including aldehydes, alcohols, hydrocarbons, kntons, acids, esters, and loop eompotmds containing N, S, O atoms. The major volatile compounds are aldehydes and kntons. It is clear that lipid is the important flavottr precursor and lipid oxidation is the important flavour producing way.