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- W2004223608 abstract "In order to determine the entire flavour profile of traditional Chinese Nanjing marinated duck (NJMD), three sampling techniques including solid phase microextraction (SPME) with a carboxen/polydimethylsiloxane fibre, purge and trap (P&T) using Tenax-TA absorbent and simultaneous distillation-extraction (SDE) were compared. Total 116 volatile compounds were identified by gas chromatography-mass spectrometry, authentic compounds and Kratz retention index, which included thirty-one aldehydes, four esters, fourteen alcohols, seven acids, twenty-five hydrocarbons, fifteen ketones, five N-containing compounds, eight S-containing compounds and seven furans. SPME and P&T methods provided better extraction for volatiles with low molecular masses, while SDE method extracted more heavy volatiles. In this study, SPME method was better than P&T method, and SPME with SDE method may well complement each other. Results indicated that major volatiles identified were oxidation and degradation products of fatty acids, which were considered to account for the typical flavour of traditional Chinese NJMD." @default.
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- W2004223608 date "2007-05-01" @default.
- W2004223608 modified "2023-09-23" @default.
- W2004223608 title "Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques" @default.
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- W2004223608 doi "https://doi.org/10.1111/j.1365-2621.2006.01264.x" @default.
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