Abstract: The nutrient composition (protein, fat and moisture) and physicochemical properties (ash, pH and color) of Zhedong salted goose and braised goose were determined and compared. In addition, sensory evaluation was carried out and the major volatile substances were analyzed by electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that the contents of protein, ash and fat and L* value of salted goose were significantly higher than those of salted goose (P < 0.05), while the differences in water content and pH were not significant. In terms of sensory evaluation, the quality of both products was good. However, in terms of flavor, the sensory score of braised goose was significantly higher than that of salted goose (P < 0.05). A total of 63 volatile flavor compounds were identified from salted goose mainly including aldehydes, ketones and alcohols, with 2,4-pentadiene being the most important one; 2-methyl-3-octanone and 1-octylene-3-alcohol also had a significant contribution to its specific flavor. Braised goose was found to contain 71 volatile components mainly including ketones, aldehydes and pyrazines, with ketones being the most abundant ones. Pyrazines were uniquely detected in braised goose. 2-ethyl-3-hydroxy-tetrahydropyranone, nonanal and tetramethylpyrazine were important for the formation of roast flavor. The results of this study are of great significance to the processing of salted goose and braised goose.

Key words: braised goose, salted goose, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), nutrient composition, volatile flavor compounds