Physicochemical characteristics and key aroma evolution in sauced duck curing.

ABSTRACT: Sauced duck is valued for its distinctive aroma, yet the physicochemical drivers and key odorants formed during curing remain unclear, limiting process control and quality standardization. We sought to determine when and which odorants define sauced-duck aroma and how they relate to measurable physicochemical changes. We combined physicochemical assays (pH, WHC, protein/fat, color, texture), E-nose, HS-SPME-GC-MS, multivariate modeling (OPLS-DA), odor-activity values (OAVs), and aroma recombination/omission tests across curing stages. We identified 82 volatiles; 23 had VIP > 1 and OAV > 1. Recombination-omission verified 10 core odorants-anethole, heptanal, nonanal, phenylacetaldehyde, 2-octenal, 2-nonenal, trans-2-decenal, 2-heptenal, 1-octen-3-ol, and 1-octen-3-one-as necessary for the c

SUBMITTER: Xie G 

PROVIDER: S-EPMC12549541 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature