Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments

Huan Liu; Jingyu Li; Nazimah Hamid; Junke Li; Xuemei Sun; Fang Wang; Dengyong Liu; Qianli Ma; Shuyang Sun; Hansheng Gong

Food Chemistry: X (Dec 2023)

Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments

Huan Liu,
Jingyu Li,
Nazimah Hamid,
Junke Li,
Xuemei Sun,
Fang Wang,
Dengyong Liu,
Qianli Ma,
Shuyang Sun,
Hansheng Gong

Affiliations

Huan Liu: School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China; Corresponding author at: School of Food Engineering, Ludong University, Yantai 264025, China.
Jingyu Li: School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
Nazimah Hamid: Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
Junke Li: School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
Xuemei Sun: School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
Fang Wang: School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
Dengyong Liu: College of Food Science and Technology, Bohai University, Jinzhou 121013, China
Qianli Ma: Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
Shuyang Sun: School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
Hansheng Gong: School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China

Journal volume & issue: Vol. 20
p. 100997

Abstract

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Smoked duck is a popular meat product in China. The aroma profile and key aroma compounds in smoked ducks were elucidated using solvent-assisted flavor evaporation-gas chromatography–olfactometry-mass spectrometry (SAFE-GC-O-MS), odor activity values (OAVs), aroma recombination and omission experiments, and sensory evaluation. The results indicated that the predominant aroma profiles of rice-, tea oil- and sugarcane-smoked ducks all contained strong smoky, roasty, fatty, meaty, and grassy aromas. A total of 31 aroma compounds were identified as important odorants by OAVs, including 8 aldehydes, 6 pyrazines, 5 phenols, and 2 sulfur compounds. The aroma recombination and omission experiments confirmed that 13 odorants were key aroma compounds in smoked ducks. Of these odorants, 2-methoxyphenol, 4-methylphenol, 5-ethyl-2,3-dimethylpyrazine, methional, 2-methyl-3-furanthiol, (E, E)-2,4-decadienal, 1-octen-3-ol, and anethole significantly contributed to the aroma profile of smoked duck flavor (p < 0.01).

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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