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Chemistry and Biology of Aroma and Taste
Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values and Aroma Recombination Experiments Huan Liu, Zhenyu Wang, Dequan Zhang, Qingwu W. Shen, Teng Pan, Teng Hui, and Jianrong Ma J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/acs.jafc.9b01564 • Publication Date (Web): 02 May 2019 Downloaded from http://pubs.acs.org on May 2, 2019
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Journal of Agricultural and Food Chemistry
Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values and Aroma Recombination Experiments Huan Liu1, #, Zhenyu Wang1, #, Dequan Zhang1, Qingwu Shen2, Teng Pan1, Teng Hui1, Jianrong Ma1 1
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, China 2
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan
410128, PR China
*Corresponding Author: Dequan Zhang, No.1 Nongda South Road, Xi Beiwang, Haidian
District,
Beijing
100193,
China.
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Journal of Agricultural and Food Chemistry
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Abstract: The dominant aroma compounds in the breast skin and breast muscle of Beijing
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roasted
duck
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spectrometry (GC-O-MS), odor activity values and aroma recombination. The results
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demonstrated that a total of 42 aroma compounds were identified in Beijing roasted
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duck, including aldehydes, ketones, alcohols, acids, phenols, sulfur-containing
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compounds and nitrogen-containing compounds. Among the 42 aroma compounds, 18
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were identified as important odorants with odor activity values (OAVs) greater than 1.
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Aroma recombination, omission experiments and sensory evaluation demonstrated that
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9 aroma compounds significantly contributed to the characteristic aroma of Beijing
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roasted duck. These 9 key aroma compounds were 2-furfurylthiol, dimethyl trisulfide,
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hexanal, heptanal, octanal, nonanal, methional, 1-octen-3-ol and (E, E)-2,4-decadienal.
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Among
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(2515≤OAV≤23470) significantly contributed to the aroma of roasted duck (p
