Analysis of Volatile Flavor Compounds in Commercially Available Salted Duck
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Abstract:
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.
