Identification of some previously unknown aldehydes in cooked chicken

Aldehydes present in a flavor concentrate, obtained from cooked chicken were separated and isolated by means of gas liquid chromatography. Subsequently, they were converted into their 2,4‐dinitrophenylhydrazones and identified by thin layer chromatography on Kieselguhr G‐Carbowax 750 and Silica Gel G‐AgNO 3 and by analysis after partial hydrogenation. Finally, they were compared with model substances. Besides the aldehydes which had been found earlier in cooked chicken the following new aldehydes were identified: 3‐c‐nonenal; 4‐c‐decenal; 2‐t,4‐c,7‐c‐decatrienal; 2‐t,5‐c‐undecadienal; 2‐t‐dodecenal; 2‐t,4‐c‐dodecadienal; 2‐t,6‐c‐ and 2‐t,6‐t‐dodecadienal; 2‐t‐tridecenal; 2‐t,4‐c‐tridecadienal; 2‐t,4‐c,7‐c‐tridecatrienal; and 2‐t,4‐c‐tetradecadienal. Three of them, 4‐c‐decenal; 2‐t,6‐c‐dodecadienal; and 2‐t,4‐c,7‐c‐tridecatrienal are typical breakdown products of arachidonic acid, and to a major extent also 2‐t,5‐c‐undecadienal.