title: Identification and synthesis of new volatile molecules found in extracts obtained from distinct parts of cooked chicken.
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 δ-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.
authors.affiliation: Firmenich SA, Corporate R&D Division, P.O. Box 239, CH-1211 Geneva 8, Switzerland. estelle.delort@firmenich.com
authors.forename: Estelle
authors.initials: E
authors.lastname: Delort
authors.forename: Alain
authors.initials: A
authors.lastname: Velluz
authors.forename: Eric
authors.initials: E
authors.lastname: Frérot
authors.forename: Mark
authors.initials: M
authors.lastname: Rubin
authors.forename: Alain
authors.initials: A
authors.lastname: Jaquier
authors.forename: Simon
authors.initials: S
authors.lastname: Linder
authors.forename: Kirk F
authors.initials: KF
authors.lastname: Eidman
authors.forename: Brian S
authors.initials: BS
authors.lastname: MacDougall
mesh_terms: D000818:Animals; D002645:Chickens; D003296:Cooking; D008401:Gas Chromatography-Mass Spectrometry; D008460:Meat / Q000032:analysis*; D055549:Volatile Organic Compounds / Q000138:chemical synthesis / Q000737:chemistry*
chemical_list: D055549:Volatile Organic Compounds