固始鸡/A-A鸡鸡汤中香味物质的比较

河南固始鸡 /华都肉鸡 (A A鸡 )分别经过同时蒸馏提取及高压蒸煮—常压蒸馏—溶剂萃取 ,香气提取物用Vigreux柱浓缩 ,然后用气 质联用仪对其进行分析。结果表明 ,重要的鸡肉味香味化合物反 ,顺 2 ,4 癸二烯醛、反 ,反 2 ,4 癸二烯醛还有反 2 辛烯醛、壬醛、反 2 壬烯醛、顺 2 癸烯醛、反 2 十一烯醛均从本实验的两种方法中分离鉴定出 ;而在高压蒸煮—常压蒸馏—溶剂萃取法中 ,固始鸡含有华都肉鸡所没有的重要香味物质如壬醛、1 甲氧基 4 ( 1 丙烯基 )苯 (反式茴香醚 )、十六醛、9 十八烯醛、1 十八醇等 ;反 ,反 2 ,4 癸二烯醛的含量固始鸡是A A鸡的 7倍还多

Comparison of the Primary Odorants of Gushi Chicken Broth with that of A-A Chicken

Using simultaneous distillation extraction and pressure cooked/solvent extraction techniques,the volatile aroma compounds of Gushi chicken and A A chicken were investigated by means of GC/MS.Trans 2 octenal,nonanal,trans 2 nonenal,cis 2 decenal,(EZ) 2,4 decadienal,(EE) 2,4 decadienal,trans 2 undecenal,tetradecane,pentadecane,hexadecane,heptadecane etc. were identified from chicken broth,especially (EE) 2,4 decadienal.Comparing the volatiles from pressure cooked/solvent extraction samples,Gushi chicken was much better than A A chicken:not only (EE) 2,4 decadienal content in Gushi chicken was 7 times higher than in A A chicken,but several important chicken flavor compounds such as nonaldehyde,trans anethole,hexadecanal,9 octadecenal,1 octadecanol,which were not detected from the volatiles of A A chicken,were also present in Gushi chicken.