Effect of processing technology on the volatile flavor components of Zhijiang duck

Authors

GONG Yao-qian, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128 , China ；Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha,Hunan 410128 , China
LIU Hong-mei, Zhijiang Dong Autonomous County Bureau of Agriculture and Rural Areas,Zhijiang, Hunan 419100 , China
LUO Feng-lian, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128 , China ；Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha,Hunan 410128 , China
LIU Yan, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128 , China ；Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha,Hunan 410128 , China

Abstract

In order to study the effect of processing technology on the volatile flavor components of Zhijiang duck, SPME combined with GC-MS spectrometry was used to detect the types and types of volatile flavor substances in the four stages of raw meat, fried, fried, and sterilized. Relative content. The results showed that the number of volatile flavor components after the four processing stages of raw meat, deep-fried, fried, and sterilized were 44, 19, 39, and 39, respectively. Among them, aldehydes, terpenes, alcohols, and ketones are the main flavor substances, followed by esters, alkanes, and other heterocyclic compounds. Principal component analysis showed that the substances that had a greater effect on the flavor of the Zhijiang duck were methylheptenone, linalool, benzaldehyde, 2-heptanol, eucalyptol, n-octaldehyde, nonanal, and bromocyclopentyl Alkane, 1-nonanol and terpenes, etc... The sterilization process had the greatest influence on volatile flavor substances in each process.

Publication Date

7-28-2020

First Page

194

Last Page

200

DOI

10.13652/j.issn.1003-5788.2020.07.039

Recommended Citation

Yao-qian, GONG; Hong-mei, LIU; Feng-lian, LUO; and Yan, LIU (2020) "Effect of processing technology on the volatile flavor components of Zhijiang duck," Food and Machinery: Vol. 36: Iss. 7, Article 39.
DOI: 10.13652/j.issn.1003-5788.2020.07.039
Available at: https://www.ifoodmm.cn/journal/vol36/iss7/39

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