Study On The Volatile Flavor Compounds Of Hubei Specialty Duck Meat Product

JING-Wu duck neck has a unique flavor and is popular with thepeople of Wuhan.From now on, only little reports on the volatile flavorcompounds of duck meat and no reports was on the flavor of Hubeiproduct-JING-Wu duck neck.Based on establishing the extractingconditions of its volatile flavor components, flavor formation mechanismsof JING-Wu duck neck was primarily discussed by monitoring changetrends of volatile components and physicochemical indexes in the process.Effect of different preparation ratios and packing materials on flavorcomponents and lipids of Sausage during storage was meanwhile studied.Finally, Principal Components Analysis (PCA) was used to furtherinvestigate the overall flavor components from different brand ofJING-Wu duck neck. The main conclusions are fits follows:1. Establishment for extracting method of volatile components ofJING-Wu duck neck.The solid phase micro extraction(SPME) analysisconditions were optimized, which the extraction time, temperature andfibers were optimize by using “Hankou JING-Wu” duck neck meat. Theoptimized conditions of SPME for analysis of duck meat were that a65μmpolydimethylsiloxane-Divinylbenzene (PDMS-DVB) SPME fiber wasexposed to the solid phase for30min at45℃.The simultaneous distillationextraction (SDE) method was comparatively studied by using threedifferent extraction solvents and extraction time. Result indicated thatethyl ester was the preferable extraction solvent and3h was the preferableextraction time.2. In the process, flavor formation mechanisms of JING-Wu duckneck was primarily investigated by monitoring the change trends of itsvolatile components as well as indexes such as moisture content, pH,salinity content, protein content and fat content.Results showed that brineis the important factors of good flavor. Moisture content is decreases inthe processing, protein content and fat content are increased gradually inthe process of bittern.3. the volatile flavor compounds of JING-Wu duck neck wasidentified by Headspace solid phase micro extraction combined with gaschromatography-mass spectrometry (HS-SPMEGC-MS). Thirty-sevencompounds were identified which include hydrocarbons(19), alcohols(4),aldehydes(4), ketones(1), esters(5), phenols(1), ethers(2) and othercompounds. 4. Volatile components of three brands of JING-Wu duck neck wasextracted by SDE and SPME. The extracted aroma was then analyzed bygas chromatography-mass spectrometry (GC-MS). SPSS17.0was used forprincipal component analysis (PCA). The results showed that differentbrands of JING-Wu duck neck could have inherent flavor components, themain flavor components of Juju JING-Wu duck neck were assigned to2-Carene、1R-alpha,-Pinene、3-Carene、 D-Limonene,etc;the main flavorcomponents of Hankou JING-Wu duck neck were assigned to Benzene,1-methoxy-4-(1-propenyl)、 Caryophyllene、 alpha,phellandrene、2-Cyclohexen-1-one,2-methyl-5-(1-methylethenyl)、2,6-octadien-1-ol,3,7-dimethyl-acetate、3-Cyclohexen-1-ol,4-methyl-1-(1-methylethyl).