Principal component analysis of volatile compounds in chicken soup based on the gender of broiler
The volatile compounds of traditional chicken soup based on the gender of broiler were identified using solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) and were further quantified based on internal standard analysis,and the main flavor components were analyzed by principal component analysis,respectively.Results showed that:78 kinds of volatile compounds were detected in chicken soup.76 and 67 volatile compounds were detected from hen broth and rooster broth,andwere 1 369.84 μg/100 mL and 1 029.61 μg/100 mL,respect ively.The main volatile flavor compounds in both chicken soup were aldehydes,ketones,alcohols,hydrocarbons,acids and esters.65 volatile substances were in both samples.Trans-2-Hexenal,Trans,trans-2,4-Heptadienal,Tridecanal,2-Heptanone and Hexyl alcohol total of 13 volatile substances have a Significant difference.They both have two main components and the cumulative contribution rate can reach 100％.But,the main volatile compounds of them have a large difference in type and content.
国家科技期刊平台
NSTL
万方数据
维普
