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J Agric Food Chem

Title:		Identification and synthesis of new volatile molecules found in extracts obtained from distinct parts of cooked chicken
Author(s):		Delort E; Velluz A; Frerot E; Rubin M; Jaquier A; Linder S; Eidman KF; MacDougall BS;
Address:		"Firmenich SA, Corporate R&D Division, P.O. Box 239, CH-1211 Geneva 8, Switzerland. estelle.delort@firmenich.com"
Journal Title:		J Agric Food Chem
Year:		2011
Volume:		20111010
Issue:		21
Page Number:		11752 - 11763
DOI:		10.1021/jf2023066
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Several chicken parts (skin, fat, juice) were cooked in different ways (roasting, simmering) and investigated separately for their volatile composition. In-depth GC/MS analysis of the separate fractions revealed several unknown molecules. Mass spectra interpretation allowed us to identify nine molecules for the first time in chicken, including cyclic aldehydes, cyclic ketones, and new delta-lactones containing an unsaturated linear chain. Identification was confirmed by chemical synthesis followed by comparison of the mass spectra and linear retention indices. The natural occurrence of five of these molecules is reported here for the first time in a natural product"
Keywords:		Animals *Chickens Cooking Gas Chromatography-Mass Spectrometry Meat/*analysis Volatile Organic Compounds/chemical synthesis/*chemistry;
Notes:		"MedlineDelort, Estelle Velluz, Alain Frerot, Eric Rubin, Mark Jaquier, Alain Linder, Simon Eidman, Kirk F MacDougall, Brian S eng 2011/09/21 J Agric Food Chem. 2011 Nov 9; 59(21):11752-63. doi: 10.1021/jf2023066. Epub 2011 Oct 10"