Investigation into the characteristic volatile flavor of old duck

文献类型： 外文期刊

第一作者： Duan, Mingcai

作者： Duan, Mingcai;Xu, Ligen;Sun, Yangying;Xia, Qiang;He, Jun;Pan, Daodong;Duan, Mingcai;Xu, Ligen;Gu, Tiantian;Lu, Lizhi;Sun, Yangying;Xia, Qiang;He, Jun;Pan, Daodong

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关键词： Sheldrake duck; Age; Volatile flavor compound; Free fatty acid

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 20 卷

页码：

收录情况： SCI

摘要： In order to explore the characteristic aroma flavor and its formation mechanism of old ducks, two ages (30 days and 60 days) of young ducks and three ages of old ducks (300 days, 900 days, and 1500 days) were selected and studied. An electronic nose was applied to evaluate the overall aroma flavor, and the result showed significant differences between the five duck samples. By gas chromatography-mass spectrometry (GC-MS), forty-eight volatile flavor compounds were detected, including seven aldehydes, six esters, five alcohols, five nitrogen compounds, twenty-one hydrocarbons, and four others. Among these compounds, twelve components, such as hexanal and dimethyl anthranilate, were considered as the characteristic flavor compounds along with duck aging. Furthermore, correlation analysis indicated that meat's unsaturated free fatty acids, especially linoleic acid (C18:2), were responsible for the duck's characteristic flavor formation. These data contribute to the flavor research and identification of old ducks.

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