Fingerprint Analysis of Volatile Compounds in Stewed Chicken Broth

Objective:in this paper,gas chromatography-ion mobility spectroscopy(GC-IMS)was used to analyze the concentration and type changes of volatile compounds in chicken broth with different stewing times. Method:168 chickens were stewed for 20 times. The chicken broth samples of the 1st,3rd,5th,7th,10th,15th and 20th strewing times were determined by GC-IMS. Results:After stewing for five times,the main flavor substances in the soup were aldehydes and alcohols,and the volatile compounds of aldehydes,ketones and alcohols increased slightly. With the increase of stewing times,the types of alcohols,hydrocarbons,nitrogen compounds and ketones increased greatly,and the contents of alcohols and ketones were higher. In general,after 15 times of stewing,the flavor substances remained stable. Conclusion:GC-IMS can be used for visual characterization of volatile compounds. This study have the theoretical guidance and practical application value for revealing the flavor formation of chicken broth.