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J Agric Food Chem

Title:		"Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments"
Author(s):		Liu H; Wang Z; Zhang D; Shen Q; Pan T; 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. College of Food Science and Technology , Hunan Agricultural University , Changsha , Hunan 410128 , PR China"
Journal Title:		J Agric Food Chem
Year:		2019
Volume:		20190509
Issue:		20
Page Number:		5847 - 5856
DOI:		10.1021/acs.jafc.9b01564
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"The dominant aroma compounds in the breast skin and breast muscle of Beijing roasted duck were investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor-activity values, and aroma recombination. The results demonstrated that a total of 42 aroma compounds were identified in Beijing roasted duck, including aldehydes, ketones, alcohols, acids, phenols, sulfur-containing compounds, and nitrogen-containing compounds. Among the 42 aroma compounds, 18 were identified as important odorants with odor-activity values (OAVs) greater than 1. Aroma-recombination-omission experiments and sensory evaluation demonstrated that nine aroma compounds significantly contributed to the characteristic aroma of Beijing roasted duck. These nine key aroma compounds were 2-furfurylthiol, dimethyl trisulfide, hexanal, heptanal, octanal, nonanal, methional, 1-octen-3-ol, and ( E, E)-2,4-decadienal. Among these, 2-furfurylthiol (3620
Keywords:		Adult Animals Cooking Ducks Female Flavoring Agents/chemistry Gas Chromatography-Mass Spectrometry Humans Male Middle Aged Odorants/*analysis Olfactometry Smell Volatile Organic Compounds/*chemistry Young Adult Beijing roasted duck Gc-o-ms OAVs key aroma;
Notes:		"MedlineLiu, Huan Wang, Zhenyu Zhang, Dequan Shen, Qingwu Pan, Teng Hui, Teng Ma, Jianrong eng 2019/05/03 J Agric Food Chem. 2019 May 22; 67(20):5847-5856. doi: 10.1021/acs.jafc.9b01564. Epub 2019 May 9"