boiled salted duck

Study on Aroma of Water Boiled Salted Duck

盐水鸭香味研究

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Aroma compounds of traditional Chinese Nanjing water boiled salted duck were analyzed by headspace solid phase microextraction ( HS-SPME), simultaneous distillation extraction ( SDE) combined with GC-MS.

采用顶空固相微萃取和同时蒸馏萃取2种方法提取了中国传统肉制品盐水鸭的香气成分，并用气质联用进行分析。

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Results showed that the important flavor compounds contributed to water boiled salted duck meat were possibly some aldehydes and N-, S-, O-containing compounds.

所鉴定的化合物主要是脂肪氧化降解产物，醛类物质、含硫含氮化合物以及呋喃类物质可能是构成盐水鸭风味的重要挥发性物质。

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Therefore, the brine of curing was suitable for water boiled salted duck processing. 2.

因此，卤水适于盐水鸭的腌制加工。

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Glutamic acid, alanine, lysine, leucine and arginine were the most abundant free amino acids in water boiled salted duck meat.

谷氨酸、丙氨酸、赖氨酸、亮氨酸和精氨酸是盐水鸭肉的主要氨基酸。

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Study on Volatile Flavor Compounds of Nanjing Water Boiled Salted Duck

南京盐水鸭挥发性风味化合物的研究

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