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| Primary Discussion on the Flavour Formation Mechanism of Sichuan Air Drying Duck |
| Yu Hua;Wang Wei |
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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.
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2006, Vol. 20 
