The Identification of Fried Chicken Volatiles by Gas Chromatographic and Mass Spectral Analysis

Gas chromatography and mass spectrometry were used to separate and identify volatile constituents extracted from freshly cooked fried chicken. Twenty-seven compounds were identified in the twenty-one peaks separated by gas chromatography. The major components were aldehydes, ketones, and hydrocarbons. Thiophene was the only sulfur-containing compound identified.