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| Flavor Study on Dezhou Braised Chicken(DBC)by SPME |
| XIANG Qian;HOU Jianning;ZHANG Xing;LI Dapeng |
| 1. College of Food Sciences, Shandong Agricultural University, Tai’an, Shandong 271018;2. Dezhou Entry-exit Inspection and Quarantine Bureau, Dezhou, Shandong 253015 |
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Abstract Dezhou braised chicken has been favored by domestic and international visitors for its delicious flavor. Dezhou braised chicken was taken as sample and fiber, the quantity of sample and temperature were taken as factors using SPME-GC to get the optimum test conditions of chicken flavor. The optimum test conditions are 75μm CAR/PDMS fiber, quantity of 2g and temperature of 45℃.
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2010, Vol. 24 
