为探索不同区域板鸭品质差异性，本文分析了三种不同品种板鸭理化特性、微生物数量，质构特性及风味成分。采用硬度、弹性、黏性、粘结性和咀嚼度五个指标对样品质构特征进行分析，应用气相色谱-质谱对样品香气成分进行比较。结果表明三种板鸭品种的理化特性具有较大差异，特别是水分含量，四川板鸭含水量达到34.30%，而南京板鸭和江西板鸭含水量20~25%之间。在中性pH值范围内，其含盐量都较高。南京板鸭硬度最大，四川板鸭弹性最大，从咀嚼性指标看江西板鸭最适口。三种板鸭品种共鉴定出63种风味成分，最主要的风味化合物为醇类、羧酸类、烃类、酮类、酯类和醛类，从风味组成看四川板鸭和江西及南京板鸭差异较大，特别是酮类化合物有明显区别，说明不同品种板鸭品质差异性主要表现在肉质质构和风味组成。

In order to explore the quality of different regional dry cured duck, the physicochemical properties, microbial quantity, structural characteristics and flavor composition of three varieties of dry cured duck were compared. Hardness, elasticity, viscosity, cohesiveness and chewiness were analyzed for meat quality. Gas chromatography-mass spectrometry (GC-MS) was used to detect aroma components of samples. The results showed that physicochemical properties have difference in three samples, especially the moisture content, which was 34.30% in Sichuan dry cured duck, while 20~25% in Nanjing and Jiangxi dry cured duck. All of them had neutral range pH value and high salt content. Nanjing dry cured duck had the biggest hardness, the maximum elasticity was observed in Sichuan dry cured duck, and the best chewing was in Jiangxi dry cured duck. Sixty-three kinds of flavor components were identified. The main flavor compounds were alcohol, carboxylic acid, hydrocarbons, esters, ketones, aldehydes. Sichuan and Jiangxi dry cured duck had significant differences, especially the ketone compounds. The quality of different dry cured duck was different, especially in texture and flavor.

国家星火计划项目（2012GA780001），广东省科技计划项目（2011A08080311，2012B040500058）