Volatile flavor compounds were isolated from 150 lb of fried chicken by a specially designed apparatus. The isolated volatile flavor compounds were subjected to extensive gas chromatographic fractionation, and the pure fractions obtained were identified by gas chromatography-mass spectrometry. A total of 130 compounds were identified. The compounds identified in the volatiles of fried chicken included hydrocarbons, alcohols, aldehydes, ketones, acids, esters, pyrazines, pyridines, thiazoles, thiazolines, oxazoles, oxazolines, thiophenes, pyrroles, furans, a trithiolane, a trithiane, and thialdine.
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)