Free fatty acids responsible for characteristic aroma in various sauced-ducks

•Volatile flavors of sauced-ducks from various duck breeds are firstly reported.•Characteristic aroma biomarkers for various sauced-ducks are explored.•Connections between duck aroma biomarkers and specific free fatty acids are built.•Potential labels are provided for the duck material identificatio...

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Bibliographic Details
Published in:Food chemistry 2021-05, Vol.343, p.128493-128493, Article 128493
Main Authors: Xia, Chenlan, He, Yuxin, Cheng, Shuang, He, Jun, Pan, Daodong, Cao, Jinxuan, Sun, Yangying
Format: Article
Language:English
Subjects:
Animals
Duck breed
Ducks
Fatty Acids, Nonesterified - analysis
Fatty Acids, Nonesterified - chemistry
Free fatty acid
Lipid oxidation
Meat - analysis
Odorants - analysis
Sauced-duck
Taste
Volatile flavor compound
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Summary:•Volatile flavors of sauced-ducks from various duck breeds are firstly reported.•Characteristic aroma biomarkers for various sauced-ducks are explored.•Connections between duck aroma biomarkers and specific free fatty acids are built.•Potential labels are provided for the duck material identification in sauced-ducks. To investigate the effects of various duck sources on the lipid oxidation and aroma flavor of sauced-ducks, Mallard (ML), Sheldrake (SD), Muscovy (MC), and Cherry-Valley (CV) ducks were used in sauced-duck processing. The results showed significantly different thiobarbituric acid reactive substances (TBARS) values of the four samples (SD > CV > ML > MC, p  SD/CV > MC (p 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.128493