Comparative Analysis Flavor Components of Dry-cured Ducks from Different Regions by HPLC, GC-MS Combined with Multivariate Statistical Analysis
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Abstract:
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.
