Abstract:

By means of single-factor experiments and sensory evaluation, main factors affecting the peroxide value (POV),
p-anisidine value (p-AV) and acid value (AV) of oxidized duck fat, including oxidation temperature and duration, were
investigated. The optimal controlled oxidation conditions of duck fat were determined as 120 ℃ and 4 h. Under these
conditions, the POV of oxidized duck fat was 22.30 meq/kg, p-AV 7.04 and AV 0.93 mg KOH/g. It had a strong fatty aroma
and a slight smell of frying fat. In total 32 volatile aroma components were detected in oxidized duck fat by solid phase
micro-extraction and gas chromatography-mass spectrometry (SPME-GC-MS), including 11 aldehydes (together accounting
for 42.29% of the total amount of volatile compounds) with hexanal accounting for up to 29.40%. Compared with fresh
duck fat, oxidized duck fat contained increased kinds and amounts of volatile compounds. In addition, many other aroma
components were also detected, including hydrocarbons, furans, alcohols and carboxylic acids. These results will provide
references for the preparation of duck meat flavoring by Maillard reaction from oxidized duck fat.

Key words: duck fat, oxidation, volatile aroma component, solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS)