Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.

Abstract

The dominant aroma compounds in the breast skin and breast muscle of Beijing roasted duck were investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor-activity values, and aroma recombination. The results demonstrated that a total of 42 aroma compounds were identified in Beijing roasted duck, including aldehydes, ketones, alcohols, acids, phenols, sulfur-containing compounds, and nitrogen-containing compounds. Among the 42 aroma compounds, 18 were identified as important odorants with odor-activity values (OAVs) greater than 1. Aroma-recombination-omission experiments and sensory evaluation demonstrated that nine aroma compounds significantly contributed to the characteristic aroma of Beijing roasted duck. These nine key aroma compounds were 2-furfurylthiol, dimethyl trisulfide, hexanal, heptanal, octanal, nonanal, methional, 1-octen-3-ol, and ( E, E)-2,4-decadienal. Among these, 2-furfurylthiol (3620 ≤ OAV ≤ 31 606) and dimethyl trisulfide (2515 ≤ OAV ≤ 23 470) significantly contributed to the aroma of roasted duck ( p < 0.01). Sensory evaluation of the recombination model with the nine aroma compounds scored 4.5 out of 5 points. The major aroma profile of Beijing roasted duck included strong fatty, roasty, and meaty aromas. The key aroma compounds of Beijing roasted duck were concluded to be 2-furfurylthiol, dimethyl trisulfide, hexanal, heptanal, octanal, nonanal, methional, 1-octen-3-ol, and ( E, E)-2,4-decadienal.