酱鸭不同部位肉的风味特征分析

Analysis of flavor characteristics on different parts of sauced duck

为探究酱鸭不同部位肉的挥发性有机物特征及其之间的差异,采用气相色谱-离子迁移谱技术(Gas chromatography-ion mobility spectrometry GC-IMS)对其进行定性分析及差异鉴别。结果表明:酱鸭皮中的挥发性有机物主要包括酯类、醛类、烯醛类、醇类和萜烯类等,其中萜烯类是植物中的典型挥发性有机物,很可能是由添加的香料引入的;鸭胸皮和鸭腿皮中的挥发性有机物存在差异,鸭胸皮中部分酯类、醛类物质的质量分数更高,包括2-甲基丁酸乙酯、3-甲基丁酸乙酯、异丁酸乙酯、乙偶姻、3-甲基丁醛、丙酸乙酯、2-甲基丁醛、己酸乙酯、己醛、戊醛、1-戊醇和3-甲硫基丙醛等;鸭腿皮中反-2-己烯醛、异戊醇、羟基丙酮和乙醇等物质的质量分数更高。实验表明:鸭胸皮和鸭腿皮的风味存在差异,二者可以各自聚为一类。实验结果为酱鸭的挥发性有机物成分研究提供参考数据。

In order to explore the characteristics and differences of volatile organic compounds in different parts of sauced duck,the gas chromatography-ion mobility spectrometry(GC-IMS)was used for qualitative analysis and difference identification.The results showed that the volatile organic compounds in duck skin mainly included esters,aldehydes,alkenals,alcohols and terpenes.Among them,terpenes were typical volatile organic compounds in plants,which were probably introduced by added spices.There were differences of volatile organic compounds between duck breast skin and duck leg skin.Some esters and aldehydes had higher content in duck breast skin,including ethyl 2-methylbutyrate,ethyl 3-methylbutyrate,ethyl isobutyrate,acetoin,3-methylbutanal,ethyl propionate,2-methylbutanal,ethyl caproate,hexanal,valeraldehyde,1-amyl alcohol and 3-methylthiopropionaldehyde.The content of substances such as trans-2-hexenal,isoamyl alcohol,hydroxyacetone and ethanol were higher in duck leg skins.Experiments showed that the flavors of duck breast skin and duck leg skin were different,and both could be divided into specific categories.It also provided reference data for the study of volatile organic compounds in sauced duck.