Profiling volatile flavor compounds in Cherry Valley ducks using solid phase microextraction-gas chromatography-mass spectrometry

• 발행기관: 한국축산식품학회
• 저자명: Ying Wang Lijie Zhang Moon Ju Kim Inho Hwang
• 간행물 정보: 『Food and Life』제2025권 제3호, 151~161쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.11.30

국문 초록

The types and contents of volatile flavor compounds in duck meat are affected by many factors. The effect of eel meal diet on the characteristics of volatile flavor substances in duck meat was analyzed and discussed, and the results can provide a theoretical basis for duck farming management and duck meat product development. In this study, the retention times of volatile flavor compounds in two kinds of raw duck meat and sous-vide duck meat were compared, and the flavor of the samples was detected to obtain the conditions of duck meat flavor components. A total of 71 volatile flavor compounds were detected by solid phase microextraction-gas chromatography-mass spectrometry, including 4 acids, 11 alcohols, 30 aldehydes, 10 alkanes, 11 ketones and furans, 3 esters and 2 other compounds. There are 23 components based on odor activity value ≥1. The analysis showed that eel meal diet increases the flavor of two parts of duck than the control group, and duck produced more types of volatile flavor substances after cooking. 1-octen-3-ol, Hexanal and Nonanal were considered as differential markers for distinguishing duck samples. This study provide a reference for exploring the effects of fish meal diet on the flavor and quality traits of duck meat.

목차

Introduction

Materials and methods

Results and discussion

Conclusion

Conflicts of Interest

Acknowledgments

Ethics Approval

Author Contributions

Author Information

References

키워드

eel raw duck sous-vide volatile flavor