Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS

• DOI: 10.1016/j.lwt.2021.112870
• Publication Date: 2021-11-26T17:16:15Z
• Authors: Di Wang; Jian Zhang; Zongshuai Zhu; Yang Lei; Suhong Huang; Ming Huang
• Keywords: Flavour; Nonanal; TBARS; Electronic Nose; Thiobarbituric acid

This study analysed the effect of different ageing time (0, 12, 24, 48, and 72 h) on flavour profiles Nanjing water-boiled salted duck (WSD) using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Physicochemical indices such as water content thiobarbituric acid reactive substances (TBARs) were also detected. The HS-GC-IMS identified 47 volatile organic compounds, including their monomers dimers. Among them, 1-octen-3-ol, n-nonanal, 2-heptanone, iso-propyl acetate, ethyl propanoate significantly among groups. Flavour in WSD with distinctly characterized by principal component analysis electronic (E−) nose E-tongue. combined E-tongue indicated that 24 h was better for development practical processing. These results may provide insight into properly controlling process, supplying information applications poultry industry.