Abstract：In this study, dextrose, a reducing sugar, was added before braising of duck meat to form Maillard reactions product
with antioxidant activity from the reducing sugar and proteins in duck meat so as to inhibit the formation of warmed-over flavor
(WOF) during heating after cold storage of cooked duck meat. The inhibitory effects of different levels of dextrose addition and
braising time on WOF of cooked duck meat were investigated by GC-MS determination of hexanal content in combination with
sensory evaluation. The results showed that the WOF of cooked duck meat could be inhibited by adding dextrose during braising
and that the inhibitory effect was positively dependent on the level of dextrose addition. The same results were observed for
braising time. However, increasing level of dextrose addition and prolonged braising time had unfavorable effect on the taste and
color of cooked duck meat. Thus, both parameters need to be comprehensively considered in practice.
2012, Vol. 26 
