Analysis of Volatile Flavor Substances of Leshan Sweet Skin Duck
HU Qiang, WANG Yanyun, WANG Yan, ZENG Qinghua
1.College of Life Science, Leshan Normal University, Leshan 614000, China; 2.Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, Leshan 614000, China
Abstract：The volatile components of Leshan sweet skin duck and boiled duck (leg and breast meat) were identified by solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) based on their retention indices (RI), and the volatile flavor characteristics of Leshan sweet skin duck were analyzed. A total of 50 volatile components were identified in Leshan sweet skin duck, including 44 volatile components in the leg meat and 43 volatile components in the breast meat. Thirty-seven volatile components were common to both. The main volatile components of the leg meat were alkenes (41.94%), followed by aldehydes (30.84%) and alcohols (12.95%). The volatile components of the breast meat were mainly aldehydes (66.10%), followed by ketones (19.08%) and alkenes (8.35%). The results showed that the types and contents volatile components of Leshan sweet skin duck affected the flavor of its leg meat and breast meat. Compared with boiled duck, 16 volatile components were unique to the leg meat of Leshan sweet skin duck, accounting for 38.91% of the total amount of volatile compounds; 12 volatile components were unique to the breast meat, only accounting for 3.75% of the total amount of volatile compounds. The presence of these volatile components imparted a unique flavor to Leshan sweet skin duck, making more contribution to the flavor of the leg meat than to that of the breast meat.
2020, Vol. 34 
