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Study on Volatile Compounds Detected from Brine Used in Water-boiled Salted Duck Processing

XU Xing-lian

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Abstract

Volatile compounds of brine used in water-boiled salted duck processing were analyzed by HS-SPME-GC-MS.As a result,more aldehydes,alcohols and hydrocarbons were detected from fresh brine,but more aldehydes,aromatic hydrocarbons and heterocyclic compounds from aged brine.Aldehydes,ketones,aromatic hydrocarbons and heterocyclic compounds,with higher concentration but lower threshold value,may be key odor compounds of aged brine.However,there were more alkenes and enols with long carbon-chain detected from fresh brine.

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What this paper is about

Volatile compounds of brine used in water-boiled salted duck processing were analyzed by HS-SPME-GC-MS.As a result,more aldehydes,alcohols and hydrocarbons were detected from fresh brine,but more aldehydes,aromatic hydrocarbons and heterocyclic compounds from aged brine.Aldehydes,ketones,aromatic hydrocarbons and heterocyclic compounds,with higher concentration but lower threshold value,may be key odor compounds of aged brine.However,there were more alkenes and enols with long carbon-chain detected from fresh brine.

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Available abstract

Volatile compounds of brine used in water-boiled salted duck processing were analyzed by HS-SPME-GC-MS.As a result,more aldehydes,alcohols and hydrocarbons were detected from fresh brine,but more aldehydes,aromatic hydrocarbons and heterocyclic compounds from aged brine.Aldehydes,ketones,aromatic hydrocarbons and heterocyclic compounds,with higher concentration but lower threshold value,may be key odor compounds of aged brine.However,there were more alkenes and enols with long carbon-chain detected from fresh brine.

Key concepts: Brine, Chemistry, Odor, Food science, Organic chemistry, Chromatography

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