干腌盐量对南京盐水鸭特征风味成分的影

To investigate the effects of dry-cured salt amount on the characteristic flavor of Nanjing boiled-salted duck, solid-phase micro-extraction-gas-chromatography-mass spectrometry ( SPME-CG-MS) was used to determine the volatile flavor compounds, and the characteristic flavor component was determined by odor activity value ( OAV ) u-sing commercial boiled-salted ducks as control, and PCA method was used to analyze the correlation between dry-cured salt amount (4% , 6% , 8% , w/w) as well as the characteristic flavor compounds in boiled-salted ducks.The results showed that there were 15 kinds of characteristic flavor compounds in Nanjing boiled-salted duck, including pentanal, 1-hexanol, hexanal, ethyl formate, 2-heptanone, heptanal, 1-octene-3-ol, 2 , 3-octanedione , 1-octanol, octanal, nonanal, 2-octenal, 2 ,4-nonadienal, 2 ,4-decadienal, and 2-pentylfuran.Moreover, the content of characteristic flavor substances increased significantly with the increase of dry-cured salt amount.4% salt was not conducive to the formation of characteristic flavor of boiled-salted duck.The characteristic flavor substances had high correlations with 6% salt group were ethyl formate, heptanal and 2 ,4-nonadienal, while 1-octanol and nonanal were more correlated with 8% salt group.In conclusion, the results provide a theoretical basis and reference for lowing salt content and stabilizing flavor of traditional boiled-salted duck products.