Abstract: Volatile flavor compounds of traditional Chinese Nanjing water boiled salted duck were analyzed by headspace solid phase microextraction (HS-SPME) combined with GC-MS. Results indicated that total 99 volatile flavor compounds were identified including aldehydes(23 kinds), N-,S-,O- containing compounds(11 kinds), esters(2 kinds), alcohols(10 kinds), acids(7 kinds), hydrocarbons(24 kinds), kentons(8 kinds) and other compounds(7 kinds), whereas forty compounds were firstly identified in duck meat. The major volatiles identified were degradation products of fatty acids. Results showed that the important flavor compounds contributed to water boiled salted duck meat were possibly some aldehydes and N-,S-,O- containing compounds.

Key words: water boiled salted duck meat, volatile flavor compounds, SPME, GC-MS