江西地方品牌酱鸭游离脂肪酸和风味特性分析

采用气相色谱—质谱联用技术和氨基酸分析技术对江西老字号酱鸭、煌上煌酱鸭、向塘酱鸭游离脂肪酸和风味特性进行研究。结果表明:3个品牌酱鸭中共检出23种游离脂肪酸,其中顺-9-油酸、棕榈酸、亚油酸为江西酱鸭的主要游离脂肪酸;向塘酱鸭中的谷氨酸含量显著高于其他两种酱鸭,为9.27g/100g;3种酱鸭中共鉴定出92种挥发性风味物质,包括烃类、醛类、酯类、醇类、酚类、酮类等,其中烃类为江西地方酱鸭的主要挥发性风味物质;气味活性值分析共得18种主体风味物质,其中(E,E)-2,4-癸二烯醛、芳樟醇、壬醛分别为江西老字号酱鸭、煌上煌酱鸭、向塘酱鸭中贡献最大的主体风味成分。

Analysis of free fatty acids and flavor characteristics of sauced duck from Jiangxi local brands

The free fatty acids and the flavor characteristics of the time-honored sauced duck,Huangshanghuang sauced ducks and Xiangtang sauced duck in Jiangxi province were investigated by gas chromatography-mass spectrometry(GC-MS)and amino acid analysis.The results showed that twenty-three kinds of free fatty acids were detected in the three kinds of sauced duck,which cis-9-oleic acid,palmitic acid and linoleic acid were the main free fatty acids in Jiangxi sauced duck.The glutamic acid content of Xiangtang sauced duck was higher than that of the other two sauced duck significantly,which was 9.27 g/100 g.Ninety-two volatile flavor compounds were identified from the three brands of sauced ducks,including hydrocarbons,aldehydes,esters,alcohols,phenols,ketones.And hydrocarbons were the main volatile flavor substances in the three sauced ducks.Eighteen main volatile flavor compounds were obtained by odor activity value,which(E,E)-2,4-decadienal,linalol and nonaldehyde were the largest contribution in the time-honored sauced duck,Huangshanghuang sauced ducks and Xiangtang sauced duck respectively.