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| Analysis of Main Volatile Flavor Compounds in Xinjiang Market Chicken Based on Relative Odor Activity Value |
| SHEN Fei, LUO Ruiming, DING Dan, BAI He, BAI Shuang, WANG Yongrui |
| School of Agriculture, Ningxia University, Yinchuan 750021, China |
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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.
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2020, Vol. 34 
