Integrated proteomics and volatilomics approach reveals new insights into the formation of key aroma compounds in ducks roasted using air-frying technology

• Twenty-eight key aroma compounds were identified in air-frying roasted ducks. • Only 2,3-butanediol was screened as a biomarker for discriminating roasted ducks. • 1756-2517 Differentially expressed proteins were identified in roasted ducks. • Lipid, amino acid, and nitrogen metabolism of proteins were major pathways. Proteins serve as an excellent substrate for the aroma presence, but the specific metabolic pathways by which they affect key aroma compounds in roasted ducks remain unclear. This study integrates proteomics and volatilomics to reveal how protein expression changes affect aroma profiles during air-frying of duck meat. Twenty-eight key odorants with odor activity values (OAVs) > 1 were identified, with most showing progressive accumulation throughout the roasting process. Interestingly, only 2,3-butanediol was screened as a biomarker for discriminating roasted ducks at different stages. Meanwhile, the upregulated and downregulated differentially expressed proteins were primarily involved in lipid, amino acid, and nitrogen metabolism pathways that regulated the aroma formation. These findings provide new insights into the molecular mechanisms driving aroma development in air-fried roasted duck.