Optimization of Preparation Technology of Duck Soup Flavoring Powder and Analysis of Volatile Flavor Compounds

Abstract

The duck oil microcapsule powder was prepared by spray drying with sodium starch octenyl succinate (wall materials), maltodextrin (wall materials) and duck oil (core materials) to broaden the application of duck oil in food industry. Then, the flavoring powder of duck soup was prepared with edible salt, granulated sugar, yeast extract and disodium flavored nucleotides. The optimum formula of the flavoring powder of duck soup was determined using single factor and response surface optimization test by taking the sensory score as the response value. The results showed that 205 g/L of duck oil microcapsule powder, 155 g/L of edible salt, 87.5 g/L of granulated sugar, 7.8 g/L of yeast extract and 7.5 g/L of disodium flavored nucleotides were the best in the sensory score of 84.9 and taste of the flavoring powder of duck soup. In addition, the volatile flavor compounds of the flavoring powder of duck soup were determined by headspace solid phase microextraction combined with GC-MS. A total of 49 kinds of volatile flavor compounds were identified, among which aldehydes and alcohols were the most abundant. The characteristic volatile flavor compounds of the flavoring powder of duck soup were determined as nonanal, octanal and 3-octenol, by calculating the odor activity value, and all of these compounds gave the flavoring powder of duck soup unique fresh aroma together. The study improved the utilization of duck oil in the oil system, and will provide some theoretical guidance and reference for the application of microcapsule powder.

Keywords

• duck oil microcapsule powder
• duck soup seasoning powder
• response surface test
• sensory evaluation
• flavor compound