Effect of Different Processing Methods on Volatile Flavor Compounds in Salt-Baked Chicken Wings

The effect of traditional salt baking and modern direct cooking on volatile flavor compounds in salt-baked chicken wings was examined with the aim of providing references for improving the quality of salt-baked chicken wings.The composition of volatile flavor compounds in salt-baked chicken wings made by both methods was analyzed by GC-MS.Both kinds of salt-baked chicken wings indicated differences in the kinds and amounts of volatile flavor compounds.A total of 86 volatile compounds were identified in traditional salt-baked chicken wings,including 12 aldehydes and 7 ketones,which together accounted for 5.74% and 0.40% of the identified compounds,whereas 93 volatile compounds were identified in directly cooked chicken wings,including 15 aldehydes and 8 ketones,which together accounted for 12.94% and 1.33%,respectively.