Post by omnirund on Jun 13, 2021 18:40:02 GMT 1
A lot of the posts here are from people experimenting with flavor, but for an analytical chemistry course I have been asked to develop an experiment using a GC-MS and on a whim I suggested that I could try and find out what spices KFC are uses by determining the compounds. I have found a reference to a 'China Sample' as well as a different paper also from China that I am basing my method on, but I am looking for a comparable recipe I can test as a reference sample. The internet claims that TC34D is the collective best effort from the old forum, but I would like to know if anyone here has a better suggestion. I will also be testing the Ledington recipe because of the direct link, but I'm pretty sure that won't be the recipe currently used by KFC.
For those that are interested, the chicken I will be testing will be from KFC in the Netherlands, with the sample being prepared by performing a soxhlet extraction with dichloromethane on specifically the breading, in the hope that I will avoid a number extra organic compounds from the chicken itself.
For those that are interested, the chicken I will be testing will be from KFC in the Netherlands, with the sample being prepared by performing a soxhlet extraction with dichloromethane on specifically the breading, in the hope that I will avoid a number extra organic compounds from the chicken itself.