Analysis of Aroma Components in Jingwu Duck Neck with Different Flavors Using Solid Phase Microextraction coupled with Gas Chromatography-Mass Spectrometry

Abstract

Abstract: The aroma components in sauce flavor duck neck and spicy flavor duck neck were extracted by solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). The results indicated that 16 and 23 aroma components from sauce flavor duck neck and spicy flavor duck neck were indentified respectively, mainly including alcohols, ethers and alkanes. Linalool, 1-methoxy-4-(1-propenyl)-benzene, β-pinene, D-limonene and 1-methyl-4-(1-methylethyl)-1,4-cyclohexadiene were the main aroma components in Jingwu duck neck. In addition, the number of unique aroma components in sauce flavor duck neck and spicy flavor duck neck were 3 and 10 respectively.

CLC Number:

TS251.5+5

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