Comparative Characterization of Key Volatile Compounds in Slow- and Fast-Growing Duck Raw Meat Based on Widely Targeted Metabolomics.

ABSTRACT: The volatile aroma compounds in raw duck meat strongly affect consumers' purchase decisions and they vary among breeds with different growth rates. In this study, slow-growing (SG) Liancheng White and fast-growing (FG) Cherry Valley ducks were selected, and their volatile compounds were characterized using electric nose and gas chromatography-mass spectrometry. Furthermore, a widely targeted metabolomics approach was used to investigate the metabolites associated with volatile compounds. The results showed that hexanal, nonanal, octanal, heptanal, and 2-pentylfuran were abundantly present in duck meat, regardless of the breed. The higher nonanal and octanal rates contributed to the fatty and fruity aroma in SG meat than FG meat, while FG meat had a mushroom note resulting from higher octen

SUBMITTER: Weng K 

PROVIDER: S-EPMC9778640 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature