蒸煮鸡肉的挥发性香气成分

采用同时蒸馏萃取法(即SimultaneousDistillationExtractor,以下简称SDE)提取蒸煮鸡肉中的挥发性香气成分,并采用气相色谱质谱联用法(GC-MS)对香气成分进行了鉴定.结果得到化合物44种,共分成9类,其中羰基化合物最多、芳香族次之.羰基化合物对鸡肉特征香气的形成起重要作用,芳香族和呋喃是蒸煮鸡肉的主要香气成分.

Study of Cooked Chicken Meat Volatile Components

Extraction of the volatile components in cooked chicken meat was conducted by Simultaneous Distillation Extractor(SDE).GC MS was used to identify the volatile components in cooked chicken meat, and 44 compounds were identified,in which the number of carbonyls was highest,altogether 19. The number of aromatic compounds was second.Carbonyls play a key role during forming the characteristic aroma in the cooked chicken. Aromatic compounds and furan was considered as the main flavour compounds in cooked meats;