Abstract：In this paper, the flavour material and it’s formation mechanism of the air drying duck in the processing course were prilimary discussed.The results showed that fat oxidation and proteoly- sis was a main path to form air drying duck’s flavour.The free fatty acid and the free amino acid were an important forebody material which formed the air drying duck’s flavour.The forma- tion period of air drying duck’s flavour was mainly from “curing time ” to “air drying for 6 days”.The main product of fat oxidation was carbonyl compound.Oleic acid, palmitic acid, linoleic acid, Glu,Asp and Arg were main flavour material of air drying duck.
2006, Vol. 20 
