Abstract: The present study was undertaken to investigate the effects of food gum type (using blank as control) and amount of Arabic gum addition on the volatile flavor compounds of dried duck leg meat slice, which were analyzed by HS-SPEM (headspace solid phase microextraction)-GC-MS. The results showed that Arabic gum had desired effect on the contents of aldehydes, ketones and esters in dried duck meat slice. The optimal level of Arabic gum addition was 0.05%, and 43 volatile flavor compounds were identified in the dried duck meat slice obtained, including 6 aldehydes, 8 ketones, 17 hydrocarbons, 4 alcohols, 7 heterocyclic compounds and 1 ester.

Key words: food gums, dried duck meat slice, volatile flavor compounds