采用固相微萃取结合气相色谱/质谱联用技术检测了绿头野鸭鲜鸭、绿头野板鸭以及市售腊鸭的挥发性风味物质的种类及其相对含量.结果显示,板鸭84种挥发性风味物质分别为烃类17种、酮类9种、酸类7种、酯类7种、醚类2种、醛类13种、醇类17种、芳香族化合物10种、呋喃类1种、含硫化合物1种.通过与鲜鸭以及市售腊鸭的对比分析,初步判定绿头野板鸭的特征风味物质为香桧烯、(-)-柠檬烯、己醛、异戊醛、戊醛、壬醛、辛醛、2,3-辛二酮、己酸、戊酸、1-辛烯-3-醇等.为改进其加工工艺及产品品质提供理论依据.

Volatile flavor compounds of the sauced beef are measured by solid phase micro-extraction combined with gas chromatography and mass spectrometry(SPME-GC/MS-MS). The results show that total 73 volatile flavor compounds are detected. The difference between raw and cooked beef is mainly reflected in the contents of aldehydes,ketones and alcohols, including pentanal,hexanal,heptanal,2-propanone,2-butanone. According to some references and the comparison with raw and cooked beef samples,it is preliminary determined that sauce beef flavor characteristics are α-pinene,β-pinene, 1-methyl-3-(1-methylethyl) -benzene, 3-hydroxy-2-butanone, linalool, terpinen-4-ol, 1-methoxy-4-(1-propenyl)- benzene,2-methyl-5-(methylthio)-furan and 1,8-cineole.

The air-dried poultry product is a traditional cured meat product in China, which is made by the poultry and preserved after drying. In the paper, it is mainly introduced the key processing of the air-dried poultry, the quality control, the flavor compounds (non-volatile/volatile) analysis and flavor compounds formation mechanism. It is summed up the important improvement ideas and methods of drying process, in order to provide theoretical guidance for the realization of dried traditional flavor poultry products combined with modern production.