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Determination of flavour compounds in duck meat by HS-SPME-GC-MC

Yuan Liu, Zhou Guang-hong, XU Xing-lian, Liu Yang-min, Liping Wang, Yuan Shen-shu

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Abstract

Headspace solid phase microextraction combined with gas chromatgraphy-mass spectrometry (HS-SPME-GC-MS) was used to identify the volatile flavour compounds of raw duck meat, roasted duck meat, cooked duck breast and leg meat. Fifty-five compounds were identified which include ten kinds of hydrocarbons, eight kinds of ketones, eight kinds of alcohols, twelve kinds of aldehydes, five kinds of acids, two kinds of esters, ten kinds of sulfur- and nitrogen-containing compounds and heterocyclic compounds.

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What this paper is about

Headspace solid phase microextraction combined with gas chromatgraphy-mass spectrometry (HS-SPME-GC-MS) was used to identify the volatile flavour compounds of raw duck meat, roasted duck meat, cooked duck breast and leg meat. Fifty-five compounds were identified which include ten kinds of hydrocarbons, eight kinds of ketones, eight kinds of alcohols, twelve kinds of aldehydes, five kinds of acids, two kinds of esters, ten kinds of sulfur- and nitrogen-containing compounds and heterocyclic compounds.

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Available abstract

Headspace solid phase microextraction combined with gas chromatgraphy-mass spectrometry (HS-SPME-GC-MS) was used to identify the volatile flavour compounds of raw duck meat, roasted duck meat, cooked duck breast and leg meat. Fifty-five compounds were identified which include ten kinds of hydrocarbons, eight kinds of ketones, eight kinds of alcohols, twelve kinds of aldehydes, five kinds of acids, two kinds of esters, ten kinds of sulfur- and nitrogen-containing compounds and heterocyclic compounds.

Key concepts: Flavour, Chemistry, Solid-phase microextraction, Gas chromatography–mass spectrometry, Food science, Mass spectrometry, Chromatography, Nitrogen

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