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Food Chem

Title:		"Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose"
Author(s):		Li C; Al-Dalali S; Wang Z; Xu B; Zhou H;
Address:		"School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; Anhui Province Key Laboratory of Agricultural Products Processing, Hefei 230601, Anhui, China. Electronic address: zhouhui@hfut.edu.cn"
Journal Title:		Food Chem
Year:		2022
Volume:		20220317
Issue:
Page Number:		132728 -
DOI:		10.1016/j.foodchem.2022.132728
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"To clarify the characteristic aroma substances of water-boiled salted duck (WSD), headspace-gas chromatography-mass spectrometry-olfactometry (HS-GC-MS-O), gas chromatography-ion mobility spectrometry (GC-IMS) combined with an electronic nose (E-nose) were used to analyze the volatile flavor profile of three types of WSD (containing four samples). Thirty-one and fifty volatile flavor components were identified by GC-MS and GC-IMS, including aldehydes, alcohols, esters, ketones, hydrocarbons, and others. The characteristic aroma compounds of WSD, including pentanal, hexanal, heptanal, octanal, nonanal, (E)-2-octenal, benzaldehyde, (E)-2-nonenal, decanal, 1-octen-3-ol, 1-octanol, 1-pentanol, ethyl acetate, d-limonene, and 2-pentylfuran, were confirmed by GC-O, odor activity values (OAVs), and aroma-recombination and omission experiments. The aroma description of these aroma-active compounds can be divided into 6 categories, namely, 'fruity', 'mushroom', 'fat', 'sweet', 'faint scent' and 'potato, scorch' aromas. The difference between samples was mainly caused by the differential volatile compounds, followed by the identification method"
Keywords:		Animals Ducks Electronic Nose Gas Chromatography-Mass Spectrometry/methods *Odorants/analysis Olfactometry/methods *Volatile Organic Compounds/analysis Water Boiled meat E-nose Gc-ims Hs-gc-ms-o Multivariate statistical analysis Volatile aroma compounds;
Notes:		"MedlineLi, Cong Al-Dalali, Sam Wang, Zhouping Xu, Baocai Zhou, Hui eng England 2022/05/06 Food Chem. 2022 Aug 30; 386:132728. doi: 10.1016/j.foodchem.2022.132728. Epub 2022 Mar 17"