Optimal Processing and Volatile Flavor of Sauce Duck with Cayenne Pepper

doi:10.7506/spkx1002-6630-200924009

Abstract

Abstract:

In this paper, the optimal processing of sauce duck with cayenne pepper was investigated and volatile compounds in sauce duck leg were determined through headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Results indicated that the optimal processing of sauce duck with cayenne pepper was 2% salt (m/m) by dry-salting method for 12 h, and 1.5% Zanthoxylum bungeanum (m/m) and 2.5% chili (m/m) by cooking for 60 min. Totally 85 volatile flavor compounds including aldehydes, ketones, terpenes, sulphur and heterocyclic compounds were identified in sauce duck.

Key words: sauce duck with cayenne pepper, processing technology, volatile flavor, HS-SPME, GC-MS

CLC Number:

TS251.61

WANG Wu，SHEN Jun-chen，SHEN Ze-juan，ZHA Fu-ben，CHEN Cong-gui. Optimal Processing and Volatile Flavor of Sauce Duck with Cayenne Pepper[J]. FOOD SCIENCE, 2009, 30(24 ): 56-61 https://doi.org/10.7506/spkx1002-6630-200924009

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Optimal Processing and Volatile Flavor of Sauce Duck with Cayenne Pepper

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