Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction. (October 2020)

• Record Type: Journal Article
• Authors: Liu, Huan; Wang, Zhenyu; Zhang, Dequan; Shen, Qingwu; Hui, Teng; Ma, Jianrong
• Is Part Of: Food research international. Volume 136(2020)
• Publication Date: 2020-10
• Subjects: Beijing roasted duck -- Key aroma compounds -- Maillard reaction -- Sulfur-containing amino acids -- Reducing sugars -- Lipid pyrolysis reaction; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109328
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Sulfur-containing aroma compounds mainly derived from the Maillard reaction. Linoleic acid, α-linolenic acid and arachidonic acid formed fat-derived compounds. Thiamine wasn't the main substrate of key aroma compounds in Beijing roasted duck. Abstract: This study explores the evolution of key aroma compounds and the chemical changes of their precursors, including reducing sugars, free amino acids, free fatty acids, thiamine and proximate compositions in Beijing roasted duck during roasting for 0–80 min. The results showed that the amounts and contents of 9 key aroma compounds in roasted ducks first quickly increased ( p < 0.05) and subsequently remained constant ( p > 0.05) after 50 min, except for a slight decrease between 70 and 80 min. Cysteine, cystine and methionine were the main free amino acids and could react with glucose and ribose to generate 2-furfurylthiol, dimethyl trisulfide and methional. Linoleic acid, α-linolenic acid and arachidonic acid had important effects on the increase of hexanal, octanal and nonanal together with the emergence and formation of heptanal, ( E, E )-2, 4-decadienal and 1-octene-3-ol. However, thiamine might not be the main precursor of the key aroma compounds in Beijing roasted duck.