Effects of Different Processing Procedures on Volatile Flavor Composition of Water Boiled Salted Duck

The conventional processing procedure of water boiled salted dusk was modified by supplementing either cooling at 4 ℃ for 12 h or roasting 45 ℃ for 30 min following brine salting.Headspace solid phase microextraction combined with gas chromatography-mass spectrometry was used to analyze the volatile flavor composition of water boiled salted dusk products obtained using three different processing procedures.Results showed that a total of 93 compounds were identified in all three products,including hydrocarbons(24),ketones(13),alcohols(15),aldehydes(24),acids(5),esters(1),furans(3),sulfur-containing compounds(3),nitrogen-containing compounds(3) and heterocyclic compounds(2).Roasting resulted in a signifi-cant increase in the respective relative contents of hydrocarbons,alcohols,acids,aldehydes,esters,furans and sulfur-containing compounds of water boiled salted dusk and made a great contribution to product flavor.Cooling resulted in a significant increase in the respective relative contents of hydrocarbons,aldehydes,acids,sulfur-containing compounds and heterocyclic compounds and helped enhance product color.