盐水鸭中挥发性风味物质研究进展

Research Progress on Volatile Flavor Compounds of Nanjing Water Boiled Salted Duck

盐水鸭因具有独特的风味和较高的营养价值而深受消费者喜爱。挥发性化合物,如脂类及其降解产物,对盐水鸭特征风味的形成具有重要作用。从盐水鸭肉所含的主要挥发性风味成分、挥发性成分的测定方法、加工工艺对挥发性风味物质的影响3个方面综述了近年来盐水鸭特征香味物质的研究进展。

Nanjing water boiled salted duck is known for its unique flavor and nutrition value.Volatile flavor compounds, such as lipids and its degradation products, play an important role in formation of the characteristic flavor. This paper reviewed the research development of characteristic aroma compounds of Nanjing water boiled salted duck from the three followed aspects, the determination methods of volatile flavor compounds,the main volatile flavor compounds and the effects of different processing on flavor compounds.