Isolation and Identification of Volatile Compounds from Fried Chicken

Jian Tang, Qi Zhang Jin, Guo Hui Shen, Chi Tang Ho, Stephen S. Chang

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95 Scopus citations


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.

Original languageEnglish (US)
Pages (from-to)1287-1292
Number of pages6
JournalJournal of agricultural and food chemistry
Issue number6
StatePublished - Nov 1983

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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