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Volatile Compounds in Processed Duck Fillet
Author(s) -
LESIMPLE S.,
TORRES L.,
MITJAVILA S.,
FERNANDEZ Y.,
DURAND L.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb09840.x
Subject(s) - chemistry , flavor , phenols , polyunsaturated fatty acid , terpene , food science , organic chemistry , extraction (chemistry) , raw material , decomposition , chromatography , fatty acid
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.