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| Determination of Volatile Compounds of Pickled Chicken Feet Using HS-SPME-GC-MS Analysis |
| XIONG Yue;WANG Ting;QIN Gang;XIAN Yao |
| College of Food Science, Southwest University, Chongqing 400715) |
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Abstract The volatile compounds of pickled chicken feet were isolated by headspace solid phase micro-extraction, and then analyzed using GC-MS. A sum of 21 aroma constituents, which include 6 phenols, 5 acids, 4 esters, 3 aldehydes and 3 others, were isolated and identified. The major volatile components were p-propenyl-anisole, 2-ethyl-3-hydroxy-4H-pyran-4-one, 4-ethyl-2-methoxy-phenol, benzaldehyde, 4-ethyl-phenol, benzoic acid, 2-hydroxy-, methyl ester, acetic acid, hexanal and benzoic acid, ethyl ester.
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2010, Vol. 24 
