Development Of Headspace-Solid Phase Microextraction And Gas Chromatography-Mass Spectrometry/Olfactometry For Analysis Of Volatile Compounds From Chicken Products

Abstract

Gas chromatography-mass spectrometry/olfactometry coupled headspace solid phase microextraction (HS-SPME-GC-MS/O) was applied to analysis of volatile compounds from raw chickens and boiled chickens. The HS-SPME was 50/30 mm DVB/CAR/PDMS. The extraction temperature of boiled chicken was 50 °C for 30 min and raw chicken were extracted at room temperature. The SPME Probes were analyzed by GC-MS with a HP-5MS capillary column. 16 volatile compounds were identified in the boiled chickens in four chemical classes including aldehydes, aromatic hydrocarbon, alcohols and ketones and 20 volatile compounds were identified in raw chickens in three chemical classes including aldehydes, alcohols and esters. The identification of volatile compounds performed by comparison of experimental mass spectra and retention indices (I) with those from the NIST library and literatures. Comparison of results between boiled and raw chicken from the same source revealed that the boiled chicken had more volatile compounds than the raw chicken. HS-SPME approach was succesfully used to identify volatiles compounds from boiled samples. However, this method could detect only a few substances (e.g. hexanal) from the raw samples. In order to enhance extraction performance, multiple HS-SPME was performed to analyze volatile compound from the raw samples.