Comparative Analysis of Volatile Flavor Components of Different Sansui Duck Eggs
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Abstract:
To study the effects of two breeding methods and varieties on the volatile flavor components of Guizhou Sansui duck eggs, solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) technology was used to analyze and compare three kinds of duck eggs (farmers free-raising Sansui Ma duck eggs, enterprise-scale breeding Sansui Ma duck eggs, enterprise-scale breeding pure white duckegges). The composition and difference of flavor substances of duck and duck eggs, and the relative odor activity value (ROAV) method were applied to analyze the contribution of different flavor substances to the overall flavor. The results showed that 33 kinds, 29 kinds and 24 kinds of flavor substances were detected in the three kinds of duck eggs, respectively. The relative content of alkanes is the highest in Sansui Ma duck eggs (farmer-raised) and pure white duck eggs (corporate-scale breeding), and the relative content of ketones in Sansui Ma duck eggs (business-scale breeding) is the highest. Ethanol, 3-methylbutanal, valeraldehyde, hexanal, heptanal, benzaldehyde, octyl aldehyde, nonanal,decanal ether, butyl ether, 2-pentanone, 2-heptanone, 2-nonanone, benzene Ethylene, dodecane, tridecane, 1-octene, and methylcyclopentane are the flavor substances shared by the three duck eggs. Combined with ROAV analysis, it is obtained that the flavor substances that have a greater degree of contribution to the overall flavor of the three duck eggs are nonanal, 3-methylbutanal, valeraldehyde, hexanal, heptanal, octanal, decanal, and 2-nonanone. Sansui Ma duck eggs raised by farmers in a free-range manner have the richest flavor components, and their flavor quality is better than Sansui Ma duck eggs (corporate-scale breeding), and their fat flavor and egg smell are more prominent. The overall flavor of the two species of the same Sansui Ma duck eggs is better than the pure white duck eggs (corporate-scale breeding).
