Volatile Compounds in Processed Duck Fillet

Lesimple, Souad Benzenine; Torres, L.; Mitjavila, S.; Fernandez, Yvette; Durand, Laurence

doi:10.1111/j.1365-2621.1995.tb09840.x

Cited by 18 publications

(13 citation statements)

References 30 publications

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“…However, most of them are long-chain aldehydes, acids, hydrocarbons, which can hardly be considered to strongly influence the flavour of NJMD. The result of SDE was consistent with the result of Wu & Liou (1992) and Lesimple et al (1995). Marta et al (2004) reported the similar result in dry-cured ham after the comparison of SPME and SDE.…”

Section: Comparison Of Three Extraction Techniquessupporting

confidence: 90%

“…Several S-and N-containing heterocyclic compounds were identified in NJMD (Table 1), which had been Wu & Liou (1992). § Compounds reported in Lesimple et al (1995).…”

Section: Flavour Compounds Of Nanjing Marinated Duckmentioning

confidence: 99%

“…However, few reports were on duck meat (Shahidi, 1998). To our best knowledge, only Wu & Liou (1992) and Lesimple et al (1995) analysed the volatile compounds of duck meat using traditional simultaneous distillation-extraction (SDE) coupled with gas chromatography-mass spectrometry (GC-MS).…”

Section: Introductionmentioning

confidence: 99%

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Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques

Liu

2007

Int J of Food Sci Tech

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In order to determine the entire flavour profile of traditional Chinese Nanjing marinated duck (NJMD), three sampling techniques including solid phase microextraction (SPME) with a carboxen/polydimethylsiloxane fibre, purge and trap (P&T) using Tenax-TA absorbent and simultaneous distillation-extraction (SDE) were compared. Total 116 volatile compounds were identified by gas chromatography-mass spectrometry, authentic compounds and Kra´tz retention index, which included thirty-one aldehydes, four esters, fourteen alcohols, seven acids, twenty-five hydrocarbons, fifteen ketones, five N-containing compounds, eight S-containing compounds and seven furans. SPME and P&T methods provided better extraction for volatiles with low molecular masses, while SDE method extracted more heavy volatiles. In this study, SPME method was better than P&T method, and SPME with SDE method may well complement each other. Results indicated that major volatiles identified were oxidation and degradation products of fatty acids, which were considered to account for the typical flavour of traditional Chinese NJMD.

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Section: Comparison Of Three Extraction Techniquessupporting

confidence: 90%

“…Several S-and N-containing heterocyclic compounds were identified in NJMD (Table 1), which had been Wu & Liou (1992). § Compounds reported in Lesimple et al (1995).…”

Section: Flavour Compounds Of Nanjing Marinated Duckmentioning

confidence: 99%

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Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques

Liu

2007

Int J of Food Sci Tech

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“…[18,19] Similar results were obtained in the flavour research of raw duck meat, Nanjing marinated duck, Cantonese style roast duck and Nanjing water-boiled salted duck. [8,9,11,12] However, some highly volatile compounds (such as methanethiol) mentioned in the literature cited above were not identified in our study.…”

Section: Resultscontrasting

confidence: 48%

“…[6,7] However, few reports were on duck meat. To our best knowledge, Wu and Liou, [8] Lesimple and coworkers [9] and Ma et al [10] have analysed the volatile compounds of duck meat using traditional simultaneous distillationextraction (SDE) coupled with gas chromatography-mass spectrometry (GC-MS).…”

Section: Introductionmentioning

confidence: 99%

Aroma‐active compounds of Beijing roast duck

Chen

Song

2009

Flavour & Fragrance J

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The aroma-active compounds of Beijing roast duck were investigated by using aroma extract dilution analysis (AEDA), dynamic headspace dilution analysis (DHDA), gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and odour activity values (OAVs; ratio of concentration to odour threshold). The following volatile components are the predominant odorants of Beijing roast duck: 3-methylbutanal, hexanal, dimethyl trisulphide, methional, 2-methylbutanal, octanal, heptanal, 2-methyl-3-furanthiol, 2-furfurylthiol, 2-ethyl-3,5-dimethylpyrazine, (E,E)-2,4-nonadienal, 1-octen-3-ol, nonanal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, (E)-2-nonenal, (E,Z)-2,6-nonadienal, (E,E)-2,4-octadienal (fatty, fried), etc. Due to abundant flavour precursors of Beijing crammed duck (raw material of Beijing roast duck), such as amino acids, esters, vitamins and carbohydrates, and the special process (e.g. roasting, drying, etc.), the identified compounds above were likely derived from different kinds of reactions, such as degradation of fatty acids and amino acids, Maillard/Strecker and other associated reactions, which were considered to account for the typical aroma of Beijing roast duck.

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Poultry Meat Flavor

Dawson

Spineli

2007

Handbook of Meat, Poultry and Seafood Quality

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Volatile Compounds in Processed Duck Fillet

Cited by 18 publications

References 30 publications

Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques

Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques

Aroma‐active compounds of Beijing roast duck

Poultry Meat Flavor

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