Comparison of volatile flavor characteristic of different kinds of chicken muscles.

The volatile flavor ingredient of breast and leg muscle of three different kinds of chicken, including Qingyuan Partridge chicken, Zhanjiang Sanhuang chicken and fast-grown chicken from Jiangfeng Company, were comparatively analyzed via HS-SPME and GC-MS. 60 volatile compounds were identified, and hydrocarbons, aldehydes, ketones, sulphides took up most amounts, but the contents of acid, ester and alcohols were lower; the volatile flavor compounds of Qingyuan Partridge chicken and Sanhuang chicken were more than fast-grown chicken; the flavor characteristic of the two were superior to the fast-grown chicken by investigating the hydrocarbons, aldehydes, ketones and sulphides, respectively.