Study on changes of taste compounds of roast chicken during processing

Taste compounds of roast chicken during processing, i.e.free amino acids, peptides and nucleotides, were analyzed using amino acid auto analyzer and high performance Liquid chromatograph.The main free amino acids were Glutamic, Aspartate, Lysine, Leucine and Arginine in roast chicken.The content of flavor amino acids including glutamic and aspartate were 162 times and 95 times separately than its threshold value, and the content of flavor nucleotide 5'-IMP was 6 times higher than its threshold value.The flavor nucleotide and the flavor amino acid well contributed to the taste of chicken product.The processing of fried had little significantly effect on the taste compounds of the free amino acids, and the flavor nucleotide etc.The processing of cooking was well contributed to the taste of chicken product.