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Synopsis
The volatile components of raw chicken breast muscle have been analysed. Twenty‐two components have been separated and twenty have been tentatively identified. Circumstantial evidence is presented to support the hypothesis that these volatile components may be divided into two classes according to their origin: namely those that are endemic, mainly carbonyls, and those that are adventitious, mainly thiols, sulphides and alcohols. From analyses of the caeca of both living and dead birds it is further proposed that the substantial micro‐flora present in this organ may be a major metabolic source of adventitious muscle components.
Notes
Present address: A.R.C. Food Research Institute, Earlham Laboratory, Recreation Road, Norwich, Norfolk.
Present address: Unilever Research Laboratory, Colworth House, Sharnbrook, Bedford.