Solid phase microextraction for the analysis of irradiated raw chicken thigh

Volatile compounds of irradiated raw chicken thighs were extracted by solid phase microextraction (SPME) and analyzed by GC-FID and GC-O. The olfactometry experiments correlated characteristic sensory descriptors of raw chicken thighs to volatile compounds identified by GC-MS. Hexanal, octanal, nonanal, 2,4-decadienal, and gamma-butyrolactone were the main volatile compounds produced by the oxidation of the lipids in the raw chicken thighs. Other non-identified volatile compounds were detected as the gamma radiation dosage increased. There was a clear sigmoidal relationship between the gamma radiation dosage and volatile hexanal.18332933