Flavor is one of the most important sensory properties of meat product. At present, few reports were about the volatile compounds of sauced duck meat. Sauced duck, the traditional Chinese duck product, was chosen to investigate the analysis method of sauced duck volatile flavor, the characteristic aroma compounds, the contribution of each odor-active component to the whole sauced duck flavor profile and the effect of process on the volatile flavor compounds. Main results are as follows:
1. Sauced duck a...