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Food Res Int

Title:		Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction
Author(s):		Liu H; Wang Z; Zhang D; Shen Q; Hui T; Ma J;
Address:		"Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China. Electronic address: dequan_zhang0118@126.com. College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, PR China"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200520
Issue:
Page Number:		109328 -
DOI:		10.1016/j.foodres.2020.109328
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"This study explores the evolution of key aroma compounds and the chemical changes of their precursors, including reducing sugars, free amino acids, free fatty acids, thiamine and proximate compositions in Beijing roasted duck during roasting for 0-80 min. The results showed that the amounts and contents of 9 key aroma compounds in roasted ducks first quickly increased (p < 0.05) and subsequently remained constant (p > 0.05) after 50 min, except for a slight decrease between 70 and 80 min. Cysteine, cystine and methionine were the main free amino acids and could react with glucose and ribose to generate 2-furfurylthiol, dimethyl trisulfide and methional. Linoleic acid, alpha-linolenic acid and arachidonic acid had important effects on the increase of hexanal, octanal and nonanal together with the emergence and formation of heptanal, (E, E)-2,4-decadienal and 1-octene-3-ol. However, thiamine might not be the main precursor of the key aroma compounds in Beijing roasted duck"
Keywords:		Animals Arachidonic Acid/chemistry Cooking/*methods *Ducks Linoleic Acid/chemistry Lipids/*chemistry *Maillard Reaction Meat/analysis Odorants/*analysis *Pyrolysis Sulfur Compounds/analysis Thiamine/analysis Volatile Organic Compounds/analysis/chemistry a;
Notes:		"MedlineLiu, Huan Wang, Zhenyu Zhang, Dequan Shen, Qingwu Hui, Teng Ma, Jianrong eng Research Support, Non-U.S. Gov't Canada 2020/08/28 Food Res Int. 2020 Oct; 136:109328. doi: 10.1016/j.foodres.2020.109328. Epub 2020 May 20"