Study on the changes of volatile compounds of Fuliji red-cooked chicken during processing

Fuliji red-cooked chicken is famous traditional meat products in China. In order to find the characteristics and significantly different volatile compounds in Fuliji red-cooked chicken compared with those in other meat products,and then provide scientific dates to improve the processing technique,the types and relative quantities of volatile compounds in Fuliji red-cooked chicken were comparaed in five processing phases. Electronic nose( E-nose) and head space solid phase microextraction and gas chromatography-mass spectrometry( HSSPME-GC-MS) were performed to detect the changes of volatile compounds in Fuliji red-cooked chicken during five processing phases. E-nose results showed that the odor could be distinguished well in five processing phases. The discriminate index( DI) of E-nose was 79. As a result of gas chromatography-mass spectrometry( GC-MS) experiment,totally 100 volatiles,which could be divided into12 classes,were identified,including alcohol( 17 kinds),phenol( 5 kinds),aldehyde( 18 kinds),ketone( 10 kinds),acids( 8 kinds),esters( 4 kinds),alkanes( 5 kinds),aromatic hydrocarbon( 2 kinds),alkene( 17 kinds),O-containing compounds( 8 kinds),N-containing compounds( 3 kinds),and S-containing compounds( 3 kinds). 35,41,55,88 and 67 kinds of volatile compounds were identified in raw chicken,fried chicken,marinated chicken,vacuum packed chicken and Fuliji red-cooked chicken respectively.Aldehyde,ketone,alcohol and O-containing compounds were the most amounts of the identified volatile compounds. However the contents of acid,ester,N-containing compounds and S-containing compounds were lower. Fried and marinated techniques were the main processing procedure during the volatile compounds formation of Fuliji red-cooked chicken. The results showed also that sulfide and carbonyl compounds were significantly contributed to Fuliji red-cooked chicken flavor. Fat oxidation,Maillard reaction and Strecker degradation were important reaction for flavor formation in Fuliji red-cooked chiken.