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

doi:10.1016/j.fochx.2023.100997

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

Food Chem X. 2023 Nov 15:20:100997. doi: 10.1016/j.fochx.2023.100997. eCollection 2023 Dec 30.

Authors

Huan Liu¹, Jingyu Li¹, Nazimah Hamid², Junke Li¹, Xuemei Sun¹, Fang Wang¹, Dengyong Liu³, Qianli Ma², Shuyang Sun¹, Hansheng Gong¹

Affiliations

¹ 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.
² Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
³ College of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Abstract

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).

Keywords: Aroma recombination; Phenols; Pyrazines; Sensory evaluation; Smoked duck.