Abstract:

The breast and leg meats of Chongqing Baishiyi salted duck produced in autumn and winter were selected as raw
materials, and the volatile flavor compounds of four samples were extracted by solid-phase micro-extraction (SPME) and
analyzed by gas chromatography and mass spectrometry (GC-MS). The results showed that a total of 103 volatile flavor
compounds were detected, mainly including hydrocarbons, alcohols, esters and aldehydes. In the same production season, the
contents of alcohols and esters in duck meat from different parts of carcass changed obviously but the contents of aldehydes
and hydrocarbons contents did not. For the same carcass part, the contents of alcohols and aldehydes in salted duck produced
in different seasons obviously changed, but no obvious difference was observed in the contents of esters and hydrocarbons.
In addition, the characteristic volatile flavor of salted duck was mainly attributed to hydrocarbons, alcohols, aldehydes
and esters, such as limonene, myrcene, terpinene, terpinolene, 3-carene, 2-pinene, ethanol, linalool, isovaleraldehyde,
isobutylaldehyde, N-hexanal, linalyl, anethole, etc.

Key words: Chongqing Baishiyi salted duck, volatile flavor compounds, solid-phase micro-extraction (SPME), gas chromatography and mass spectrometry (GC-MS)