Volatile flavor compounds analysis of the dapanji by GC- MS

Volatile flavor components in dapanji( large- plate fried chicken and potato) were extracted by simultaneous distillation extraction( SDE) and solid- phase micro extraction( SPME),and identified by gas chromatography- mass spectrometry( GC- MS). The results showed that: a total of 85 volatile flavor compounds were identified,including 23 hydrocarbons,20 aldehydes,15 alcohols,4 ketones,3 acids,8 esters,12 heterocyclic compounds and others.The aldehydes and heterocyclic compounds played an important role in the formation of characteristic aroma of dapanji.