LI Song-lin,JIANG Chang-xing,NIE Ling-hong,CHEN Xiao-ming,WANG Hui,LIN Jing
Food and Fermentation Industries. 2015, 41(3): 191.
In this study,the qualitative and quantitative determinations of volatile components in air-dried chicken during the wet-curing and air-drying processing were investigated by headspace-solid phase microextraction (HSSPME) followed by gas chromatography-mass spectrometry (GC-MS) using 2,4,6-trimethylpyridine as an internal standard.The results showed that there were 49 and 48 compounds in raw meat and wet-curing chicken respectively,forty-four at the first day of air-drying,fifty-five at the third day of air-drying and forty-eight at the fifth day of air-drying.The flavor compounds were clustered in the following chemical families:alcohols,carboxylic acids,hydrocarbon compounds,ketones,esters,aldehydes and ethers.The kinds of alcohols and alkanes increased substantially during the wet-curing and air-drying processing.The absolute content of aromatics,ketones,alcohols,esters,alkanes and ethers increased obviously.As for the wet-curing samples,styrene,2,3-octanedione,hexanal,octanal,nonanal,benzaldehyde,cinnamyl aldehyde,linalool,cineole,isobornyl formate and methoxybenzene made a greater contribution to the odor characteristics of air-dried chicken.After drying,the main volatile compounds were:3-hydroxy-2-butanone,cinnamyl aldehyde,nonanal,benzaldehyde,phenylacetaldehyde,linalool,3-methyl-1-butanol,cineole,isobornyl formate and methoxybenzene etc.