为探究不同地区板鸭风味物质的差异，采用高效液相色谱、顶空固相微萃取-气相色谱质谱技术（SPME-GC-MS）分析六种板鸭的肌苷酸含量和挥发性成分，并结合多元统计方法对风味物质进行综合分析。结果表明：肌苷酸含量有显著差异，其中南安板鸭肌苷酸含量最高，扬州板鸭含量较低。SPME-GC-MS共检测109种风味物质，在各板鸭中醛类是含量最多的物质；OAV分析得出11种关键挥发性风味化合物，其中苯甲醛、(E,E)-2,4-壬二烯醛是板鸭共有的关键风味物质；己醛、壬醛、萘、(Z)-2-庚烯醛、(E)-2-辛烯醛、(E)-2-葵烯醛、1-辛烯-3-醇、2-正戊基呋喃和芳樟醇是影响不同地区板鸭风味差异的主要物质。主成分分析提取3个成分累计贡献率达到85.017%，对不同地区板鸭区分明显，醛类、肌苷酸和酯类在PC1上贡献最大，是板鸭制品的主体风味物质；聚类分析也将不同地区板鸭分为3大类，将距离放大各板鸭聚为一类。通过OAV、主成分分析和聚类分析可知不同地区板鸭因风味物质和关键挥发性风味物质种类和含量等因素的变化而具有各自的特色。

The aim of this study was to characterize the flavor components of dry-cured ducks from different regions. High performance liquid chromatography and solid phase microextraction gas-chromatography-mass spectrometry (SPME-GC-MS) were used to analyze the inosinic acid content and volatile constituents of six dry-cured ducks, and multivariate statistical methods were used to analyze flavor compounds comprehensively. The results showed that there were significant differences in inosinic acid content, among which the inosinic acid content of Nanan duck was the highest and the content of Yangzhou duck was relatively low content. SPME-GC-MS detected a total of 109 flavors compounds, and the aldehydes were the most abundant substances. OAV analysis showed that 11 key volatile flavor compounds were identified, of which benzaldehyde and (E,E)-2,4-nonadienal were the common key flavor substances; hexanal, nonanal, (E)-2-octenal, (Z)-2-Heptenal, naphthalene, (E)-2-decenal, 1-octen-3-ol, 2-pentylfuran, and linalool were the main substances causing the difference in flavor of dry-cured ducks from different regions. The cumulative contribution rate of the three components extracted by principal component analysis reached 85.017%, which was obvious to the dry-cured ducks from different regions. The aldehydes, inosines and esters contributed the most on PC1, which were the main flavor compounds of the dry-cured duck products. Cluster analysis also divided the dry-cured ducks from different regions into three categories, and the distinction was obvious. It can be seen that the dry-cured ducks from different regions have their own characteristics due to changes in flavor substances and the types and contents of key volatile flavor substances.

国家重点研发计划项目（2018YFD0400801）；安徽省重点研究和开发计划项目（1804a07020132）