重庆白市驿板鸭挥发性物质及其风味特性分析

以秋季和冬季生产的重庆白市驿板鸭腿肉和胸肉为对象,采用顶空固相微萃取和气相色谱-质谱联用分析和鉴定了重庆白市驿板鸭的挥发性风味成分。结果表明:鉴定出重庆白市驿板鸭中各类挥发性化合物共103种,风味化合物主要以碳氢化合物、醇类、酯类和醛类为主。在相同的生产季节下,不同肉品部位的板鸭样品中醇类和酯类物质相对含量变化明显,而醛类和碳氢化合物相对含量变化不明显。对于相同的肉品部位,不同季节生产的板鸭样品中醇类和醛类相对含量变化明显,而酯类和碳氢化合物相对含量变化不明显。此外,板鸭的特征性挥发风味主要来自于碳氢化合物、醇类、醛类和酯类等物质,如柠檬烯、月桂烯、萜品烯、萜品油烯、3-蒈烯、2-蒎烯,乙醇和芳樟醇,异戊醛、异丁醛和正己醛,乙酸芳樟酯和茴香脑等。

Analysis of Volatile Compounds and Flavor Characteristics of Chongqing Baishiyi Salted Duck

The breast and leg meats of Chongqing Baishiyi salted duck produced in autumn and winter were selected as raw
materials, and the volatile flavor compounds of four samples were extracted by solid-phase micro-extraction (SPME) and
analyzed by gas chromatography and mass spectrometry (GC-MS). The results showed that a total of 103 volatile flavor
compounds were detected, mainly including hydrocarbons, alcohols, esters and aldehydes. In the same production season, the
contents of alcohols and esters in duck meat from different parts of carcass changed obviously but the contents of aldehydes
and hydrocarbons contents did not. For the same carcass part, the contents of alcohols and aldehydes in salted duck produced
in different seasons obviously changed, but no obvious difference was observed in the contents of esters and hydrocarbons.
In addition, the characteristic volatile flavor of salted duck was mainly attributed to hydrocarbons, alcohols, aldehydes
and esters, such as limonene, myrcene, terpinene, terpinolene, 3-carene, 2-pinene, ethanol, linalool, isovaleraldehyde,
isobutylaldehyde, N-hexanal, linalyl, anethole, etc.