【摘要】 采用顶空固相微萃取(HS-SPME)和气质联用(GC-MS)分析技术研究了南京盐水鸭的挥发性风味成分,共鉴定出99种风味化合物,包括醛类(23种)、含N、O、S杂环(11种)、酯类(2种)、醇类(10种)、酸类(7种)、烃类(24种)、酮类(8种)、萜类(7种)及其它类化合物(7种),其中在鸭肉中新鉴定出40种挥发性风味成分。所鉴定的化合物主要是脂肪氧化降解产物,醛类物质、含硫含氮化合物以及呋喃类物质可能是构成盐水鸭风味的重要挥发性物质。更多还原

【Abstract】 Volatile flavor compounds of traditional Chinese Nanjing water boiled salted duck were analyzed by headspace solid phase microextraction (HS-SPME) combined with GC-MS. Results indicated that total 99 volatile flavor compounds were identified including aldehydes(23 kinds), N-,S-,O- containing compounds(11 kinds), esters(2 kinds), alcohols(10 kinds), acids(7 kinds), hydrocarbons(24 kinds), kentons(8 kinds) and other compounds(7 kinds), whereas forty compounds were firstly identified in duck meat. The major volatiles identified were degradation products of fatty acids. Results showed that the important flavor compounds contributed to water boiled salted duck meat were possibly some aldehydes and N-,S-,O- containing compounds.更多还原