Abstract:To construct the characteristic flavor fingerprints of soy-marinated duck neck, three commercially available soy-marinated duck necks (H brand, W brand and J brand) were analyzed by electronic nose, electronic tongue, gas chromatography-mass spectrometry (GC-MS), and high-performance liquid chromatography (HPLC), combined with odor activity value (OAV), taste activity value (TAV), and EUC (equivalent umami concentration). The results show that 44, 37 and 32 volatile flavor substances were identified in the W brand, J brand and H brand, respectively. Among them, compounds such as eugenol, linalool, ethyl cinnamate and anethole were identified as the common characteristic volatile flavor substances because of their high OAVs and special aromas, which contributed to sweet, fruity, and fat aromas of the three types of duck necks. The results of electronic nose showed that three kinds of duck necks differed in sulfur-containing compounds and nitrogen oxides; Glutamic acid, alanine acid, 5'-inosinic acid and 5'-guanylic acid were identified as the characteristic taste substances of soy-marinated duck necks owing to their TAVs higher than 1, which contributed significantly to umaminess and sweetness. In addition, the EUC value of H brand (4.41 g MSG/100 g) was significantly higher than those of the other two groups (P<0.05), indicating that the umaminess of H brand duck neck was better than J brand and W brand duck necks. This result is also consistent with the results of the electronic tongue test. This study provides a theoretical foundation for maintaining the characteristic flavor of soy-marinated duck neck and improving the flavor of the product.
