The Flavor Compounds Of Sauced Duck Meat And Spice, Their Changes During The Processing

Flavor is one of the most important sensory properties of meat product. At present, few reports were about the volatile compounds of sauced duck meat. Sauced duck, the traditional Chinese duck product, was chosen to investigate the analysis method of sauced duck volatile flavor, the characteristic aroma compounds, the contribution of each odor-active component to the whole sauced duck flavor profile and the effect of process on the volatile flavor compounds. Main results are as follows:1. Sauced duck aroma compounds were analyzed using different extraction techniques. The solid phase microextraction (SPME) analysis conditions such as the extraction time, temperature and sample quantity were optimized. The optimized conditions of SPME for aroma compounds extraction of sauced duck meat were that the 75μm CAR-PDMS fiber was exposed to the vapor phase above 4g sample for 45min at 50℃. The simultaneous distillation extraction (SDE) method was comparatively studied by using different extraction time and extraction solvents. The results indicated that ethyl ester was the preferable extraction solvent and extraction time is 2h.107 volatile flavor compounds were identified by two methods. SPME provided better extraction for volatiles having a lower boiling point, while SDE method was better for higher boiling point. As for analyzing the flavor compounds of sauced duck, SPME and SDE methods are of their own special benefits, and should be complementary by each other.2.35 aroma active compounds were identified by SPME and SDE with GC-O-MS.27 aroma active were identified by SPME, while 22 by SDE. AEDA was used to quantify the contribution of each odor-active component to the whole sauced duck flavor profile. The order according to significance of the sauced duck aroma was hexanal; 3-(methylthio) propionaldehyde; dimethy trisulfide; nonanal; decanal; (E, E)-2,4-nonadienal; (E)-2-decenal; (E, E)-2,4-decadienal; 2-methyl-butanal; heptanal; 2-methyl-3-furanthiol; (E,E)-2,4-octadienal; furfuryl mercaptan; 1-octen-3-ol; (E)-2-nonenal; (E)-2-octenal; 1-penten-3-ol; acetic ether; methyl mercaptan; (E)-2-octenal; 2-pentyl furan; benzaldehyde.3. The volatile components in sauced duck were extracted by supercritical-CO2 fluid. Single-factor and RSM were conducted for the optimum extraction parameters: extraction pressure 11MPa, extraction temperature 41℃, extraction period 1h. The extraction ratio of volatile components was 83.45% using optimized SC-CO2 extraction, and the extracts had high olfactory resemblance to the original sauced duck.4. Cassia, aniseed and cumin had great effect on the volatiles of the duck, the most compounds the duck absorbed were anisic aldehyde, cinnamal and anethole. Ammi majus, amomi costati and amomi had less effect. Soused, grilled, cooking and other processing techniques can increase the volatile components and the degree of oxidation of duck meat. Compared with the raw duck, the largest increase of the volatile flavor components were roast duck, followed by cooking duck, while the least was soused duck. The overall volatile flavor composition of the duck meat was contributed by the products of lipid oxidation, Maillard reaction and amino acid degradation.