Study Of Maillard Reaction In Roast Duck

Roast duck is a treasure in the food culture of China and famous in the world for its special aroma and color. The special aroma and color is derived from the Maillard reaction in the roasting process. Hence, roast duck is a better material for the research of Maillard reaction, In this paper, roast duck in market was chosen as the research material, and the happening of Maillard reaction in roast duck in the roasting process was certified through the analysis of characters of Maillard reaction in roast duck. On this basis, marked Maillard reaction products (MRPs) and related aroma compounds were analyzed by LC-MS and GC-MS. At last, the ducks with different roasting time were chosen as the research object, effect of the different degree of Maillard reaction on the flavor and safety was analyzed. The results demonstrated that after the duck roasted, the contents of protein and carbohydrate were decreased significantly, black, red, yellow and browning deepened. Four marked MRPs were analyzed by LC-MS, namely HMF, furfural, pyrazine and acrylamide, and the contents were 0.0225 mg/g、 0.022、0.094 and 0.075 μg/g. The major aroma compounds in the roast ducks were aldehydes (48.62%) and ketone (4.91%). The color, browning and antioxidant activity of the ducks with different roasting time were increased with the time increased. The 60 min roast duck has the highest color score, but the scores of tender, taste and aroma were decreased. A unpleasant aroma compounds-2,5-dimethyl pyrazine (burn smell) was detected in the 60 min roast duck, and the content of potentially toxic compounds-acrylamide was 0.20 μg/g. comprehensively, the 40 min roast duck has the better flavor, taste and safety.