Analysis of the Volatile Compounds Difference from the Salt Baked Chickens with Traditional Salt Baked Way and Soup-stewed Way through Solvent Extraction

The salt baked chicken was prepared by the traditional baked and industrial-stewed ways,and the volatile compounds of the salt baked chicken were detected by solvent extraction,GC-MS,and peak area normalization method,the difference of the volatile compounds were compared. The result showed that 36 volatile compounds were detected through traditional salt baked way,and 40 volatile compounds were detected through soup-stewed way,and 30 different volatile compounds through the comparison of traditional baked chicken and industrial-stewed chicken were found. The kinds of volatile compounds in traditional baked ways were less than those in industrial soup-stewed ways,the relative content of meat contributors from the traditional baked chicken and industrial-stewed chicken was 3.550% and 11.557% respectively.