Analysis of key odor compounds of Goubangzi smoked chicken

The aim of this paper was to explore the key odor compounds in Goubangzi smoked chicken.The volatile compounds were extracted by solid phase microextraction(SPME) and detected by gas chromatography mass spectrometry(GC-MS).The extraction conditions were optimized.Finally,relative odor activity value(ROAV) was used to analyze key odor compounds in Goubangzi smoked chicken.The results showed that the optimal extraction parameters were determined as follows:75 μm CAR/PDMS extraction fiber,4.0 g of sample subjected to extraction at 55℃ for 45 min. Seventy-two compounds including 26 hydrocarbons,7 alcohols,8 aldehydes,3 ketones,7 acids,5 esters,5 phenols,4 ethers and 7 others were identified in smoked chicken.Dimethyl disulfide,hexanal,limonene,nonanal,linalool,furfural,heptanal and 2-pentyl-furan was determined as the key odor compounds of Goubangzi smoked chicken.