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| HS-SPME-GC-MS Analysis of Volatile Flavor Characteristics and Key Components in Meat from Ducks Fed Different Diets during Frozen Storage |
| ZHAO Hang, ZHANG Lijie, LI Qianwen, CHEN Guihua, WANG Xiaonan, LI Yan, GONG Chunmiao, ZHAO Xiaomeng, CHEN Shuxing |
| 1. School of Food and Biological Engineering, Luohe Food Engineering Vocational University, Luohe 462300, China; 2. Department of Animal Resources Science, Jeonbuk National University, Jeonju 54896, South Korea; 3. Food Laboratory of Zhongyuan, Luohe 462300, China |
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Abstract To investigate the effects of dietary regimen and frozen storage on the volatile flavor characteristics of Cherry Valley duck meat, breast meat samples from ducks fed a commercial diet (control group) or a fish meal-based diet (treatment group) were analyzed after 0, 7, 14, and 21 d of frozen storage using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), partial least squares-discriminant analysis (PLS-DA) and odor activity value (OAV) analysis. The results showed that a total of 63 volatile compounds were identified, including 29 aldehydes, 11 alcohols, 5 ketones, 3 acids, 2 esters, 7 hydrocarbons, 3 furans, 1 aromatic compound, and 2 other compounds. The total content of aldehydes and alcohols in both groups of duck meat decreased after 7 d of frozen storage, and rebounded to varying degrees after 14 d. The number of volatile compounds detected in the treatment group decreased from 52 at day 0 to 43 at day 14, and rebounded to 50 at day 21. PLS-DA clearly separated the control and treatment groups at day 0, indicating that dietary composition exerted a greater influence on volatile flavor characteristics than did frozen storage duration. Based on variable importance in projection (VIP) values, (E)-2-decenal, 1-octen-3-ol, (E,E)-2,4-decadienal, and 2-pentylfuran were identified as key volatile compounds. OAV analysis further demonstrated that the treatment group contained more odor-active compounds (OAV > 1) during days 14–21 of storage, whereas the volatile flavor profile of the control group remained relatively stable. These findings indicate that the fish meal-based diet altered the composition of volatile flavor compounds and the contribution of key odor-active compounds during frozen storage, thereby enhancing flavor complexity at the middle and late stages of storage, whereas the commercial diet was more effective in maintaining flavor stability throughout frozen storage.
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2026, Vol. 40 
