为探明南京盐水鸭挥发性风味物质，以不同品牌和不同产品执行标准的6种市售盐水鸭为研究对象，采用固相微萃取-气相色谱-质谱联用技术（SPME-GC-MS）、电子鼻和全自动氨基酸分析仪三种技术，对不同品牌盐水鸭的气味和滋味从微观及宏观角度进行分析。SPME-GC-MS结果表明：从6种盐水鸭中共鉴定出65种挥发性化合物，其中醛类16种、烃类19种、酯类4种、酮类5种、醇类6种、酸类4种与其它11种。6种样品共有化合物为10种（醛类7种、烃类2种与醇类1种）。采用“OAV值”法确定盐水鸭关键风味化合物主要为醛类。由于各样品间挥发性化合物成分不完全相同，导致各品牌盐水鸭整体香气存在差异，该试验结果与电子鼻分析结果一致。氨基酸分析结果显示，盐水鸭样品氨基酸总含量在700~1400 ng/20 μL之间，氨基酸种类和含量无明显差异（p>0.05），市售盐水鸭在滋味上差异不大。

To identify the different volatile flavor compounds among Nanjing salted ducks, six kinds of commercially-available salted ducks of different brands and products were used as samples. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), electronic nose, and an automatic amino acid analyzer were used to perform a comprehensive analysis of the aroma and taste of different brands of salted duck from a macroscopic and microscopic perspective. The result of SPME-GC-MS showed that there were 65 types of volatile compounds in the six brands of salted duck. Among them, there were 16 aldehydes, 19 hydrocarbons, four esters, five ketones, six alcohols, four acids, and 11 other compounds. Ten compounds were found in all six samples (seven aldehydes, two hydrocarbons, and one alcohol). Using the OAV method, we confirmed that the aldehydes were the key flavor compounds of salted duck. The differences in the volatile compounds among the six samples led to differences in the overall aroma among the different brands. The results are consistent with the electronic nose experiment. The result of amino acid analysis showed that the total content of amino acids in the salted ducks was 700~1400 ng/20 μL. There were no significant differences in amino acid type and content among the samples of salted duck (p>0.05), and the difference in taste among the salted ducks was not significant.

十二五国家科技支撑计划（2014BAD04B07）