游离脂肪酸是各种酱汁鸭子中特征香气的来源。
Free fatty acids responsible for characteristic aroma in various sauced-ducks.
机构信息
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, PR China.
Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, PR China.
出版信息
Food Chem. 2021 May 1;343:128493. doi: 10.1016/j.foodchem.2020.128493. Epub 2020 Oct 29.
To investigate the effects of various duck sources on the lipid oxidation and aroma flavor of sauced-ducks, Mallard (ML), Sheldrake (SD), Muscovy (MC), and Cherry-Valley (CV) ducks were used in sauced-duck processing. The results showed significantly different thiobarbituric acid reactive substances (TBARS) values of the four samples (SD > CV > ML > MC, p < 0.05), while the contents of unsaturated fatty acids (UFAs) were ML > SD/CV > MC (p < 0.05). Altogether, 105 volatile flavor compounds were detected in sauced-ducks, including acids, alcohols, aldehydes, ketones, esters, hydrocarbons, furans, nitrogen compounds, and others. The volatile compounds were observed differentially composed in the four products, and nineteen potential characteristic biomarkers were explored. The correlation analysis indicated that the characteristic aroma flavor of sauced-ducks were significantly associated with specific free fatty acids. These information are useful for learning aroma formation and meat selection and identification in duck products.
为了研究不同鸭源对酱鸭脂质氧化和风味的影响，本研究采用了绿头鸭（ML）、普通鸭（SD）、麝香鸭（MC）和樱桃谷鸭（CV）制作酱鸭。结果表明，四个样品的硫代巴比妥酸反应物（TBARS）值存在显著差异（SD>CV>ML>MC，p<0.05），而不饱和脂肪酸（UFAs）的含量则为 ML>SD/CV>MC（p<0.05）。总的来说，在酱鸭中检测到了 105 种挥发性风味化合物，包括酸、醇、醛、酮、酯、烃、呋喃、含氮化合物等。这些挥发性化合物在四种产品中的组成存在差异，并探索了 19 种潜在的特征生物标志物。相关性分析表明，酱鸭的特征风味与特定的游离脂肪酸显著相关。这些信息对于了解鸭肉产品的风味形成和肉质选择与鉴定具有重要意义。
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