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| Effect of Different Processing Methods on Volatile Flavor Compounds in Salt-Baked Chicken Wings |
| ZHAO Bing;REN Lin;LI Jia-peng;CHEN Wen-hua;ZHAO Yan |
| China Meat Research Center, Beijing 100068, China |
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Abstract The effect of traditional salt baking and modern direct cooking on volatile flavor compounds in salt-baked
chicken wings was examined with the aim of providing references for improving the quality of salt-baked chicken wings. The
composition of volatile flavor compounds in salt-baked chicken wings made by both methods was analyzed by GC-MS. Both
kinds of salt-baked chicken wings indicated differences in the kinds and amounts of volatile flavor compounds. A total
of 86 volatile compounds were identified in traditional salt-baked chicken wings, including 12 aldehydes and 7 ketones,
which together accounted for 5.74% and 0.40% of the identified compounds, whereas 93 volatile compounds were
identified in directly cooked chicken wings, including 15 aldehydes and 8 ketones, which together accounted for 12.94%
and 1.33%, respectively.
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2012, Vol. 26 
