Determination of volatile flavor compounds in Anas platyrhynchos pressed salted duck

The types and relative contents of different volatile flavor compounds in Anas platyrhynchos,pressed salted and preserved mallards were measured by solid phase micro extraction technique in combination with gas chromatography-tandem mass spectrometry(SP-SPME-GC-MS). The results showed that total 84 volatile flavor compounds were detected,including 17 kinds of hydrocarbons,9 kinds of ketones,7 kinds of acids,7 kinds of esters,2 kinds of ethers,13 kinds of aldehydes,17 kinds of alcohols,10 kinds of aromatics,1 kind of furan and 1 kind of sulfurated compound. Moreover,the analysis primarily suggested that the major volatile flavor compounds in pressed salted mallards were sabinene,l-limonene,hexanal,3-methyl-butanal,pentanal,nonanal,octanal,2,3-octanedione,hexanoic acid,pentanoic acid and 1-octen-3-ol. The study presented in this paper would provide a theoretical basis for improving the process and product quality.