Investigation into the characteristic volatile flavor of old duck

Mingcai Duan; Ligen Xu; Tiantian Gu; Yangying Sun; Qiang Xia; Jun He; Daodong Pan; Lizhi Lu

doi:10.1016/j.fochx.2023.100899

Investigation into the characteristic volatile flavor of old duck

Food Chem X. 2023 Sep 22:20:100899. doi: 10.1016/j.fochx.2023.100899. eCollection 2023 Dec 30.

Authors

Mingcai Duan^{1

2}, Ligen Xu^{1

2}, Tiantian Gu², Yangying Sun^{1

3}, Qiang Xia^{1

3}, Jun He^{1

3}, Daodong Pan^{1

3}, Lizhi Lu²

Affiliations

¹ Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
² State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Animal Science & Veterinary, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
³ Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315832, China.

Abstract

In order to explore the characteristic aroma flavor and its formation mechanism of old ducks, two ages (30 days and 60 days) of young ducks and three ages of old ducks (300 days, 900 days, and 1500 days) were selected and studied. An electronic nose was applied to evaluate the overall aroma flavor, and the result showed significant differences between the five duck samples. By gas chromatography-mass spectrometry (GC-MS), forty-eight volatile flavor compounds were detected, including seven aldehydes, six esters, five alcohols, five nitrogen compounds, twenty-one hydrocarbons, and four others. Among these compounds, twelve components, such as hexanal and dimethyl anthranilate, were considered as the characteristic flavor compounds along with duck aging. Furthermore, correlation analysis indicated that meat's unsaturated free fatty acids, especially linoleic acid (C18:2), were responsible for the duck's characteristic flavor formation. These data contribute to the flavor research and identification of old ducks.

Keywords: Age; Free fatty acid; Sheldrake duck; Volatile flavor compound.