Abstract: The major taste compounds and volatile flavor compounds in samples of honey-roasted duck legs at different stages (curing and roasting) during processing were analyzed and identi?ed by electronic tongue, high performance liquid chromatography (HPLC), amino acid analyzer and headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that the key taste compounds in the product were 5’-inosine acid, 5’-adenosine phosphate, aspartic acid and glutamic acid. A total of 61 volatile flavor compounds were identified. Among them, seven aldehydes, two esters, one alcohol and one heterocyclic compound were determined as the key volatile flavor compounds. During the curing stage, the contents of 5’-inosine acid, 5’-adenosine phosphate, aspartic acid and glutamate decreased significantly, and the number of volatile flavor compounds increased from 29 to 40. During the roasting stage, the contents of 5’-inosine, 5’-adenosine phosphate and aspartic acid increased significantly, and the number of volatile flavor compounds increased from 40 to 50, mainly including aldehydes and esters. The contents of volatile flavor compounds increased sharply at the middle stage of roasting, and then decreased significantly at the late stage. To sum up, the curing and middle-late roasting stages are the critical periods for the formation of the flavor of honey-roasted duck legs.

Key words: honey-roasted duck legs; processing stages; taste; volatile flavor compounds; electronic?tongue