Flavoromic and Lipidomic Analysis of the Effect of Different Breeds on Volatile Flavor Components of Pot-Stewed Duck

Abstract

In this study, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and liquid chromatography-tandem mass spectrometry (LC-MS/MS) was employed to analyze the composition of volatile organic compounds (VOCs) and lipids in pot-stewed duck from three breeds, Cherry Valley, Jingjiang and Muscovy. A total of 53 VOCs and 3 538 lipids were identified. In addition, 16 characteristic VOCs were identified, and 1 387 potential lipid markers were selected to differentiate the three stewed ducks. Network analysis and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis revealed that phospholipids were closely linked to lipids and unsaturated fatty acids with more than 18 carbon atoms may be the major degradation products of lipids. The results of correlation analysis showed that VOCs were closely related to lipids, and phospholipid markers, mainly composed of phosphatidylcholine (PC) and phosphatidylethanolamine (PE), may contributed to the formation of characteristic VOCs. Cluster analysis showed that the flavor and lipid compositions of stewed Jingjiang and Muscovy ducks were relatively similar. This study may provide a theoretical basis for the flavor regulation of pot-stewed duck and the selection of duck breeds for the production of pot-stewed duck.

Keywords

• pot-stewed duck; breeds; volatile flavor components; flavoromics; lipidomics