Isolation and identification of volatile compounds from fried chicken

Volatile flavor compounds were isolated from 150 lb of fried chicken by a specially designed apparatus. The isolated volatile flavor compounds were subjected to extensive gas chromagraphic fractionation, and the pure fractions obtained were identified by gas chromatography-mass spectrometry. A total...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 1983-11, Vol.31 (6), p.1287-1292
Main Authors: Tang, Jian, Jin, Qi Zhang, Shen, Guo Hui, Ho, Chi Tang, Chang, Stephen S
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-a450t-5e89de6ee1c37454446c52d722eec7d372cec7d1dcae54e7d65bfdc5791258c63
cites
container_end_page 1292
container_issue 6
container_start_page 1287
container_title Journal of agricultural and food chemistry
container_volume 31
creator Tang, Jian
Jin, Qi Zhang
Shen, Guo Hui
Ho, Chi Tang
Chang, Stephen S
description Volatile flavor compounds were isolated from 150 lb of fried chicken by a specially designed apparatus. The isolated volatile flavor compounds were subjected to extensive gas chromagraphic fractionation, and the pure fractions obtained were identified by gas chromatography-mass spectrometry. A total of 130 compounds were identified. The compounds identified in the volatiles of fried chicken included hydrocarbons, alcohols, aldehydes, ketones, acids, esters, pyrazines, pyridines, thiazoles, thiazolines, oxazoles, oxazolines, thiophenes, pyrroles, furans, a trithiolane, a trithiane, and thialdine.
doi_str_mv 10.1021/jf00120a035
format article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_14044378</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>14044378</sourcerecordid><originalsourceid>FETCH-LOGICAL-a450t-5e89de6ee1c37454446c52d722eec7d372cec7d1dcae54e7d65bfdc5791258c63</originalsourceid><addsrcrecordid>eNptkM1PGzEQxa2KSg2hp97RHhA9VAvjr7VzRIG2SEFU4qNHy7XH4LBZB3tTlf--GxYhDlxmpHm_eTN6hHyhcESB0eNlAKAMLHD5gUyoZFBLSvUOmcAg11o29BPZLWUJAFoqmJCz85Ja28fUVbbzVfTY9TFEN45SqP4-yy1WLq3WadP5UoWcVkOJ6Ct3H90DdnvkY7Btwc8vfUpuvp9dz3_Wi8sf5_OTRW2FhL6WqGceG0TquBJSCNE4ybxiDNEpzxVz2069sygFKt_IP8E7qWaUSe0aPiWHo-86p8cNlt6sYnHYtrbDtCmGChCCKz2A30bQ5VRKxmDWOa5sfjIUzDYq8yaqgT54sbXF2TZk27lYXldmXHOQW6wesVh6_Pcq2_xgGsWVNNe_roziv09v4UKb24HfH_lgk7F3ebC8uaIzLYCCZM93v46AdcUs0yZ3Q3jvfvgfdPONNA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>14044378</pqid></control><display><type>article</type><title>Isolation and identification of volatile compounds from fried chicken</title><source>ACS CRKN Legacy Archives</source><creator>Tang, Jian ; Jin, Qi Zhang ; Shen, Guo Hui ; Ho, Chi Tang ; Chang, Stephen S</creator><creatorcontrib>Tang, Jian ; Jin, Qi Zhang ; Shen, Guo Hui ; Ho, Chi Tang ; Chang, Stephen S ; Selskostopanska Akademiya, Sofia (Bulgaria)</creatorcontrib><description>Volatile flavor compounds were isolated from 150 lb of fried chicken by a specially designed apparatus. The isolated volatile flavor compounds were subjected to extensive gas chromagraphic fractionation, and the pure fractions obtained were identified by gas chromatography-mass spectrometry. A total of 130 compounds were identified. The compounds identified in the volatiles of fried chicken included hydrocarbons, alcohols, aldehydes, ketones, acids, esters, pyrazines, pyridines, thiazoles, thiazolines, oxazoles, oxazolines, thiophenes, pyrroles, furans, a trithiolane, a trithiane, and thialdine.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf00120a035</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Biological and medical sciences ; Food industries ; Fundamental and applied biological sciences. Psychology ; Meat and meat product industries</subject><ispartof>Journal of agricultural and food chemistry, 1983-11, Vol.31 (6), p.1287-1292</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a450t-5e89de6ee1c37454446c52d722eec7d372cec7d1dcae54e7d65bfdc5791258c63</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf00120a035$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf00120a035$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,27064,27924,27925,56766,56816</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;idt=9383055$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Tang, Jian</creatorcontrib><creatorcontrib>Jin, Qi Zhang</creatorcontrib><creatorcontrib>Shen, Guo Hui</creatorcontrib><creatorcontrib>Ho, Chi Tang</creatorcontrib><creatorcontrib>Chang, Stephen S</creatorcontrib><creatorcontrib>Selskostopanska Akademiya, Sofia (Bulgaria)</creatorcontrib><title>Isolation and identification of volatile compounds from fried chicken</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Volatile flavor compounds were isolated from 150 lb of fried chicken by a specially designed apparatus. The isolated volatile flavor compounds were subjected to extensive gas chromagraphic fractionation, and the pure fractions obtained were identified by gas chromatography-mass spectrometry. A total of 130 compounds were identified. The compounds identified in the volatiles of fried chicken included hydrocarbons, alcohols, aldehydes, ketones, acids, esters, pyrazines, pyridines, thiazoles, thiazolines, oxazoles, oxazolines, thiophenes, pyrroles, furans, a trithiolane, a trithiane, and thialdine.</description><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Meat and meat product industries</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1983</creationdate><recordtype>article</recordtype><recordid>eNptkM1PGzEQxa2KSg2hp97RHhA9VAvjr7VzRIG2SEFU4qNHy7XH4LBZB3tTlf--GxYhDlxmpHm_eTN6hHyhcESB0eNlAKAMLHD5gUyoZFBLSvUOmcAg11o29BPZLWUJAFoqmJCz85Ja28fUVbbzVfTY9TFEN45SqP4-yy1WLq3WadP5UoWcVkOJ6Ct3H90DdnvkY7Btwc8vfUpuvp9dz3_Wi8sf5_OTRW2FhL6WqGceG0TquBJSCNE4ybxiDNEpzxVz2069sygFKt_IP8E7qWaUSe0aPiWHo-86p8cNlt6sYnHYtrbDtCmGChCCKz2A30bQ5VRKxmDWOa5sfjIUzDYq8yaqgT54sbXF2TZk27lYXldmXHOQW6wesVh6_Pcq2_xgGsWVNNe_roziv09v4UKb24HfH_lgk7F3ebC8uaIzLYCCZM93v46AdcUs0yZ3Q3jvfvgfdPONNA</recordid><startdate>198311</startdate><enddate>198311</enddate><creator>Tang, Jian</creator><creator>Jin, Qi Zhang</creator><creator>Shen, Guo Hui</creator><creator>Ho, Chi Tang</creator><creator>Chang, Stephen S</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>198311</creationdate><title>Isolation and identification of volatile compounds from fried chicken</title><author>Tang, Jian ; Jin, Qi Zhang ; Shen, Guo Hui ; Ho, Chi Tang ; Chang, Stephen S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a450t-5e89de6ee1c37454446c52d722eec7d372cec7d1dcae54e7d65bfdc5791258c63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1983</creationdate><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Meat and meat product industries</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tang, Jian</creatorcontrib><creatorcontrib>Jin, Qi Zhang</creatorcontrib><creatorcontrib>Shen, Guo Hui</creatorcontrib><creatorcontrib>Ho, Chi Tang</creatorcontrib><creatorcontrib>Chang, Stephen S</creatorcontrib><creatorcontrib>Selskostopanska Akademiya, Sofia (Bulgaria)</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tang, Jian</au><au>Jin, Qi Zhang</au><au>Shen, Guo Hui</au><au>Ho, Chi Tang</au><au>Chang, Stephen S</au><aucorp>Selskostopanska Akademiya, Sofia (Bulgaria)</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Isolation and identification of volatile compounds from fried chicken</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1983-11</date><risdate>1983</risdate><volume>31</volume><issue>6</issue><spage>1287</spage><epage>1292</epage><pages>1287-1292</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Volatile flavor compounds were isolated from 150 lb of fried chicken by a specially designed apparatus. The isolated volatile flavor compounds were subjected to extensive gas chromagraphic fractionation, and the pure fractions obtained were identified by gas chromatography-mass spectrometry. A total of 130 compounds were identified. The compounds identified in the volatiles of fried chicken included hydrocarbons, alcohols, aldehydes, ketones, acids, esters, pyrazines, pyridines, thiazoles, thiazolines, oxazoles, oxazolines, thiophenes, pyrroles, furans, a trithiolane, a trithiane, and thialdine.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf00120a035</doi><tpages>6</tpages></addata></record>
fulltext fulltext
identifier ISSN: 0021-8561
ispartof Journal of agricultural and food chemistry, 1983-11, Vol.31 (6), p.1287-1292
issn 0021-8561
1520-5118
language eng
recordid cdi_proquest_miscellaneous_14044378
source ACS CRKN Legacy Archives
subjects Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
title Isolation and identification of volatile compounds from fried chicken
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-19T16%3A02%3A24IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Isolation%20and%20identification%20of%20volatile%20compounds%20from%20fried%20chicken&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Tang,%20Jian&rft.aucorp=Selskostopanska%20Akademiya,%20Sofia%20(Bulgaria)&rft.date=1983-11&rft.volume=31&rft.issue=6&rft.spage=1287&rft.epage=1292&rft.pages=1287-1292&rft.issn=0021-8561&rft.eissn=1520-5118&rft.coden=JAFCAU&rft_id=info:doi/10.1021/jf00120a035&rft_dat=%3Cproquest_cross%3E14044378%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-a450t-5e89de6ee1c37454446c52d722eec7d372cec7d1dcae54e7d65bfdc5791258c63%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=14044378&rft_id=info:pmid/&rfr_iscdi=true