【摘要】 北京鸭 /樱桃谷鸭分别经同时蒸馏提取 ,香气提取物用Vigreux柱浓缩后 ,用气 质联用仪对其进行分析。结果表明 ,重要的鸭肉味香味化合物 (E ,E) 2 ,4 癸二烯醛、二 ( 2 甲基丙基 )二硫 ,以及 2 戊基呋喃均从文中试验的 2种鸭肉中分离鉴定出 ;北京鸭含有樱桃谷鸭所没有的重要香味化合物如 3 甲基 2 ( 2 羰丙基 ) 呋喃、1 0 十一烷烯醛、(E) 2 癸烯 1 醇等。更多还原

【Abstract】 Using simultaneous distillation-extraction technique,the volatile aroma compounds of Beijing ducks and Cherry Valley ducks were investigated by means of GC-MS. (E,E)-2,4-nonadienal,methyl n-pentyl-disulphide and 2-pentyl-furan etc. were identified from duck broth. Several important duck flavor compounds such as 3-methyl-2-(2-oxopropyl)furan,trans-2-undecen-1-ol,10-undecenal etc,which were not detected from the volatiles of Cherry Valley ducks,were present in Beijing ducks.更多还原