Volatile Compounds in Processed Duck Fillet |
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| Authors: | S LESIMPLE L TORRES S MITJAVILA Y FERNANDEZ L DURAND |
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| Affiliation: | Authors Lesimple and Torres are with ENSCT Laboratoire de Chimie Energie et Environnement, 118 route de Narbonne, 31077 Toulouse Cedex France.;Authors Mitjavila and Fernandez are with Laboratoire des Xènobiotiques INRA, 180 chemin de Tourne-feuille, BP 3, 31931 Toulouse Cedex.;Author Durand is with CRITT Agroalimentaire, Z.I. EST, 11 rue M. Luquet, 32000 Auch. |
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| Abstract: | Volatile components of smoked and dry-cured, smoked, brined or raw duck fillets were fractionated by simultaneous distillation-extraction before GUMS. Volatile compounds (62) identified were phenols, alcohols, ethers, aldehydes, ketones, hydrocarbons, acids, esters, terpenes and N-and S-compounds. Some compounds (34) were related to the smoke process. Most of these flavor compounds had been identified in smoked meat products and 7 are reported for the first time. The formation of aldehydes and alcohols mainly results from oxidative decomposition of membrane polyunsaturated fatty acids. |
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| Keywords: | duck fillet smoking flavor compounds hydrocarbons aldehydes |
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