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Aroma‐active compounds of Beijing roast duck
Author(s) -
Chen Gengjun,
Song Huanlu,
Ma Changwei
Publication year - 2009
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1932
Subject(s) - chemistry , nonanal , octanal , decanal , hexanal , heptanal , aroma , maillard reaction , food science , hexanoic acid , phenylacetaldehyde , chromatography , roasting , flavour , organic chemistry , aldehyde , catalysis
The aroma‐active compounds of Beijing roast duck were investigated by using aroma extract dilution analysis (AEDA), dynamic headspace dilution analysis (DHDA), gas chromatography–olfactometry–mass spectrometry (GC–O–MS) and odour activity values (OAVs; ratio of concentration to odour threshold). The following volatile components are the predominant odorants of Beijing roast duck: 3‐methylbutanal, hexanal, dimethyl trisulphide, methional, 2‐methylbutanal, octanal, heptanal, 2‐methyl‐3‐furanthiol, 2‐furfurylthiol, 2‐ethyl‐3,5‐dimethylpyrazine, ( E , E )‐2,4‐nonadienal, 1‐octen‐3‐ol, nonanal, decanal, ( E )‐2‐decenal, ( E , E )‐2,4‐decadienal, ( E )‐2‐nonenal, ( E , Z )‐2,6‐nonadienal, ( E , E )‐2,4‐octadienal (fatty, fried), etc. Due to abundant flavour precursors of Beijing crammed duck (raw material of Beijing roast duck), such as amino acids, esters, vitamins and carbohydrates, and the special process (e.g. roasting, drying, etc.), the identified compounds above were likely derived from different kinds of reactions, such as degradation of fatty acids and amino acids, Maillard/Strecker and other associated reactions, which were considered to account for the typical aroma of Beijing roast duck. Copyright © 2009 John Wiley & Sons, Ltd.