Principal component analysis of volatile compounds in chicken soup based on the gender of broiler

Authors

ZHANG Yan, College of Food Science, Southwest University, Chongqing 400715, China
XIA Yangyi, College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China
HE Cui, College of Food Science, Southwest University, Chongqing 400715, China
ZHOU Tao, College of Food Science, Southwest University, Chongqing 400715, China

Abstract

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, and were 1 369.84 μg/100 mL and 1 029.61 μg/100 mL, respectively. 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.

Publication Date

7-28-2016

First Page

23

Last Page

28

DOI

10.13652/j.issn.1003-5788.2016.07.006

Recommended Citation

Yan, ZHANG; Yangyi, XIA; Cui, HE; and Tao, ZHOU (2016) "Principal component analysis of volatile compounds in chicken soup based on the gender of broiler," Food and Machinery: Vol. 32: Iss. 7, Article 6.
DOI: 10.13652/j.issn.1003-5788.2016.07.006
Available at: https://www.ifoodmm.cn/journal/vol32/iss7/6

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