Effects of Three Processing Methods on Volatile Flavor Compounds of Muscovy Duck Meat as Investigated by Headspace-Gas Chromatography-Ion Mobility Spectrometry

doi:10.7506/spkx1002-6630-20210305-067

Abstract

Abstract: The effects of boiling, microwave cooking and roasting on the volatile flavor compounds of Muscovy duck meat was investigated by electronic nose and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results showed that the electronic nose could quickly distinguish the aroma profiles of different cooked samples. A total of 54 volatile compounds were detected by HS-GC-IMS, including 18 aldehydes, 16 alcohols, 11 ketones, 5 esters, 3 furans and 1 olefin, and the relative content of aldehydes was higher than that of other species. Based on relative odor activity values (ROAV), the key flavor substances shared by the three processing methods were decanal, nonanal, octanal, heptanal, valeraldehyde, hexanal, 1-octene-3-one, 3-octanone, 1-octene-3-alcohol, and 2-ethyl furan. Principal component analysis of these key flavor substances showed that three different processing methods could be well separated, and the key flavor substances of each treatment group were different. The findings of this study can provide a theoretical basis for further research on the intensive processing of Muscovy duck meat.

Key words: Muscovy duck; headspace-gas chromatography-ion mobility spectrometry; electronic nose; relative odor activity; processing methods

CLC Number:

TS251.6

DU Xiaolan, YANG Wenmin, HUANG Yongqiang, CHEN Shuguang, ZHU Zongshuai, HUANG Suhong, HUANG Ming. Effects of Three Processing Methods on Volatile Flavor Compounds of Muscovy Duck Meat as Investigated by Headspace-Gas Chromatography-Ion Mobility Spectrometry[J]. FOOD SCIENCE, 2021, 42(24): 269-275.

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Effects of Three Processing Methods on Volatile Flavor Compounds of Muscovy Duck Meat as Investigated by Headspace-Gas Chromatography-Ion Mobility Spectrometry

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