Free fatty acids responsible for characteristic aroma in various sauced-ducks

Chenlan Xia; Yuxin He; Shuang Cheng; Jun He; Daodong Pan; Jinxuan Cao; Yangying Sun

doi:10.1016/j.foodchem.2020.128493

Free fatty acids responsible for characteristic aroma in various sauced-ducks

Food Chem. 2021 May 1:343:128493. doi: 10.1016/j.foodchem.2020.128493. Epub 2020 Oct 29.

Authors

Chenlan Xia¹, Yuxin He², Shuang Cheng³, Jun He⁴, Daodong Pan⁵, Jinxuan Cao¹, Yangying Sun²

Affiliations

¹ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, PR China.
² Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, PR China.
³ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China.
⁴ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, PR China. Electronic address: junhe2019@hotmail.com.
⁵ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, PR China. Electronic address: daodongpan@163.com.

PMID: 33158671
DOI: 10.1016/j.foodchem.2020.128493

Abstract

To investigate the effects of various duck sources on the lipid oxidation and aroma flavor of sauced-ducks, Mallard (ML), Sheldrake (SD), Muscovy (MC), and Cherry-Valley (CV) ducks were used in sauced-duck processing. The results showed significantly different thiobarbituric acid reactive substances (TBARS) values of the four samples (SD > CV > ML > MC, p < 0.05), while the contents of unsaturated fatty acids (UFAs) were ML > SD/CV > MC (p < 0.05). Altogether, 105 volatile flavor compounds were detected in sauced-ducks, including acids, alcohols, aldehydes, ketones, esters, hydrocarbons, furans, nitrogen compounds, and others. The volatile compounds were observed differentially composed in the four products, and nineteen potential characteristic biomarkers were explored. The correlation analysis indicated that the characteristic aroma flavor of sauced-ducks were significantly associated with specific free fatty acids. These information are useful for learning aroma formation and meat selection and identification in duck products.

Keywords: Duck breed; Free fatty acid; Lipid oxidation; Sauced-duck; Volatile flavor compound.

MeSH terms

Animals
Ducks*
Fatty Acids, Nonesterified / analysis*
Fatty Acids, Nonesterified / chemistry
Meat / analysis*
Odorants / analysis*
Taste

Substances

Fatty Acids, Nonesterified