Identification of Volatile Flavour Compounds of Chicken Meat

Volatile flavour compounds in the breast meat of 42-day-old AA chicken were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC/MS method.The result indicated that total 49 volatile flavour compounds of matching degree more than 800 were identified,including aldehydes,alcohols,hydrocarbons,kntons,acids,esters,and loop compounds containing N,S,O atoms.The major volatile compounds are aldehydes and kntons.It is clear that lipid is the important flavour precursor and lipid oxidation is the important flavour producing way.