Study on Volatile Flavor Components of Cantonese Roast Duck in Different Processing Stages

In order to study the effects of different processing stages on the flavor components of Cantonese roast duck,HS-SPME-GC-MS technique was used to analyze the volatile components of roast duck raw section,roasting Ⅰ,Ⅱ and Ⅲ. The results showed that 95 volatile flavor components were detected,including hydrocarbons,alcohols,aldehydes,sulfur/nitrogen-containing and heterocyclic compounds,ketones,ethers,lipids and acids. With the roasting process,the volatile species increased from 55 in the raw section to 69 in section Ⅲ;The volatile content increased from 21.51 μg·g^-1 in the raw section to Section Ⅲ of 79.75 μg·g^-1. Analysis of the odor activity values of the detected volatile components revealed that the species of active compounds were increasing from 16 in the raw section to 30 in the Ⅲ section. At the same time,the OAV values of hydrocarbons,alcohols,aldehydes,ketones,sulfur/nitrogen-containing compounds,esters and furan compounds increased,and the value of the Ⅲ segment was the maximum. The total value of OAV in Section Ⅲ was 24.48 times the OAV value of the raw meal. According to the principal component analysis,the flavor of the raw section of the roast duck was close to the Ⅰ section,and the flavor of the Ⅱ and Ⅲ section was different.(E,E)-2,4-decadienal,hexanal,valeraldehyde,(E)-2-hexenal,1-octene-3-one,octanal,(E)-2-octene-1-alcohol were the characteristic flavor active component of the Ⅱ segment of Cantonese roast duck;1-heptanol,1-octene-3-ol,benzaldehyde,heptaldehyde,2-methylpyrazine,1-octanol,2,3-octanedione,2-pentylfuran,p-xylene were the characteristic flavor active component of the Ⅲ segment of Cantonese roast duck.