Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds

Gaiming Zhao; Jiali Zhang; Sen Wang; Xiaoling Yu; Qiuhui Zhang; Chaozhi Zhu

doi:10.1016/j.fochx.2024.101242

Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds

Food Chem X. 2024 Feb 19:21:101242. doi: 10.1016/j.fochx.2024.101242. eCollection 2024 Mar 30.

Authors

Gaiming Zhao^{1

2}, Jiali Zhang^{1

2}, Sen Wang^{1

2}, Xiaoling Yu^{1

2}, Qiuhui Zhang^{1

2}, Chaozhi Zhu^{1

2}

Affiliations

¹ Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, PR China.
² College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China.

Abstract

To clarify the characteristic odor of compounds present in duck meat, especially reheating after storage, the effect of duck breast cooked at three temperatures (90 °C, 100 °C, 105 °C) and reheating after 7 days of storage was studied. Electronic nose analysis and sensory evaluation revealed a significant increase (p < 0.05) in reheated duck meat odor after 7 days of storage. The 90 °C treatment group had the heaviest odor, which increased by 12.19 % after seven days of storage. Using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), 60 volatile flavor compounds were identified across various groups. Although the volatile compounds were consistent among different groups, their relative contents varied. By combining the sensory evaluation results with the Relative Odor Activity Value (ROAV) of these flavor compounds, chemometric orthogonal partial least squares discriminant analysis (OPLS-DA) was used to identify the following 9 characteristic volatile compounds: 2-methylbutanal, pentanal, octanal, heptanal, hexanal, (E)-2-octenal, (E)-2-nonenal, and 2-pentyl furan.

Keywords: Characteristic odorous smell compounds; Duck meat; HS-GC-IMS; ROAV; Sensory evaluation.