Isolation and identification of volatile compounds from fried chicken

Volatile flavor compounds were isolated from 150 lb of fried chicken by a specially designed apparatus. The isolated volatile flavor compounds were subjected to extensive gas chromagraphic fractionation, and the pure fractions obtained were identified by gas chromatography-mass spectrometry. A total...

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Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 31; no. 6; pp. 1287 - 1292
Main Authors Tang, Jian, Jin, Qi Zhang, Shen, Guo Hui, Ho, Chi Tang, Chang, Stephen S
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 01.11.1983
Subjects
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
Volatile compound
Composition
Frying
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Summary:Volatile flavor compounds were isolated from 150 lb of fried chicken by a specially designed apparatus. The isolated volatile flavor compounds were subjected to extensive gas chromagraphic fractionation, and the pure fractions obtained were identified by gas chromatography-mass spectrometry. A total of 130 compounds were identified. The compounds identified in the volatiles of fried chicken included hydrocarbons, alcohols, aldehydes, ketones, acids, esters, pyrazines, pyridines, thiazoles, thiazolines, oxazoles, oxazolines, thiophenes, pyrroles, furans, a trithiolane, a trithiane, and thialdine.
Bibliography:S10
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ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00120a035