Abstract：The volatile flavor compounds of Xinjiang market chicken were analyzed by using solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). The key aroma compounds were identified by their relative odor activity values. The results showed that a total of 64 volatile compounds were detected with the predominance of alcohols (26.9%) and aldehydes (36.4%). Citral, 1-octene-3-ol, nonanal, hexanal, β-ionone, eucalyptol, benzaldehyde, D-limonene, linalool, β-laurene, octanal, 1-heptanol, heptanal, and 2-pentylfuran contributed a lot to the aroma of Xinjiang market chicken, while phenylethanol, phenylacetaldehyde, vinyl hexanoate, benzyl alcohol, (E)-2-octenal, valeraldehyde, linalyl acetate, α-pinene, anisene, β-ocimene, diallyl disulfide, 6-methyl-5-heptene-2-one, heptyl acetate, n-octanol, 3-octanone, n-hexanol, 1-nonanol, terpineol and styrene had a modifying effect on it.
沈 菲，罗瑞明，丁 丹，柏 鹤，柏 霜，王永瑞. 基于相对气味活度值法的新疆大盘鸡中主要挥发性风味物质分析[J]. 肉类研究, 2020, 34(8): 46-50.
SHEN Fei, LUO Ruiming, DING Dan, BAI He, BAI Shuang, WANG Yongrui. Analysis of Main Volatile Flavor Compounds in Xinjiang Market Chicken Based on Relative Odor Activity Value. Meat Research, 2020, 34(8): 46-50.
2020, Vol. 34 
