Profiling volatile flavor compounds in Cherry Valley ducks using solid phase microextraction-gas chromatography-mass spectrometry

The types and contents of volatile flavor compounds in duck meat are affected by many factors. The effect of eel meal diet on the characteristics of volatile flavor substances in duck meat was analyzed and discussed, and the results can provide a theoretical basis for duck farming management and duck meat product development. In this study, the retention times of volatile flavor compounds in two kinds of raw duck meat and sous-vide duck meat were compared, and the flavor of the samples was detected to obtain the conditions of duck meat flavor components. A total of 73 volatile flavor compounds were detected by SPME-GC-MS, including 4 acids, 12 alcohols, 30 aldehydes, 10 alkanes, 11 ketones and furans, 4 esters and 2 other compounds. There are 23 components based on OAV≥1. The analysis showed that eel meal diet increases the flavor of two parts of duck than the control group, and duck produced more types of volatile flavor substances after cooking. Hexanal, 1-octen-3-ol, 1-octanol, Octanal and Nonanal were considered as differential markers for distinguishing duck samples. The current data provide a reference for the study and identification of the effects of fish meal diet on duck meat quality.