Abstract:

The conventional processing procedure of water boiled salted dusk was modified by supplementing either cooling at 4 ℃ for 12 h or roasting 45 ℃ for 30 min following brine salting. Headspace solid phase microextraction combined with gas chromatography–mass spectrometry was used to analyze the volatile flavor composition of water boiled salted dusk products obtained using three different processing procedures. Results showed that a total of 93 compounds were identified in all three products, including hydrocarbons (24), ketones (13), alcohols (15), aldehydes (24), acids (5), esters (1), furans (3), sulfurcontaining compounds (3), nitrogen-containing compounds (3) and heterocyclic compounds (2). Roasting resulted in a significant increase in the respective relative contents of hydrocarbons, alcohols, acids, aldehydes, esters, furans and sulfur-containing compounds of water boiled salted dusk and made a great contribution to product flavor. Cooling resulted in a significant increase in the respective relative contents of hydrocarbons, aldehydes, acids, sulfur-containing compounds and heterocyclic compounds and helped enhance product color.

Key words: water boiled salted duck, volatile flavor compounds, roasting, cooling