Effect of different boiling methods on flavor components of chicken skeleton soup

The effect of atmospheric and high-pressure boiling method on amino acids of chicken skeleton soup was analyzed,and the volatile aromatic compounds were extracted by sold-phase micro-extraction( SPME) and analyzed by GC/MS.Results showed that high-pressure boiling had a significant effect on the content of amino acids and free amino acids( p < 0.05).62 and 54 kinds of volatile aromatic components were identified in high-pressure boiling and atmospheric boiling chicken skeleton soup respectively.The varieties of volatile aromatic components in two kinds of chicken skeleton soups were similar. However,the contents of these various aromatic components were different.There were no significant difference on sensory evaluation of the two kinds of chicken skeleton soup.High-pressure boiling was a viable boiling process.