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- W2394078520 abstract "By means of single-factor experiments and sensory evalu ation, main factors affecting the peroxide value(POV), p-anisidine value(p-AV) and acid value(AV) of oxidized duck fat, including oxidation temperature and duration, were investigated. The optimal controlled oxidation conditions of duck fat were determined as 120 ℃ and 4 h. Under these conditions, the POV of oxidized duck fat was 22.30 meq/kg, p-AV 7.04 and AV 0.93 mg KOH/g. It had a strong fatty aroma and a slight smell of frying fat. In total 32 volatile aroma components were detected in oxidized duck fat by solid phase micro-extraction and gas chromatography-mass spectrometry(SPME-GC-MS), including 11 aldehydes(together accounting for 42.29% of the total amount of volatile compounds) with hexanal accounting for up to 29.40%. Compared with fresh duck fat, oxidized duck fat contained increased kinds and amounts of volatile compounds. In addition, many other aroma components were also detected, including hydrocarbons, furans, alcohols and carboxylic acids. These results will provide references for the preparation of duck meat flavoring by Maillard reaction from oxidized duck fat." @default.
- W2394078520 created "2016-06-24" @default.
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- W2394078520 date "2014-01-01" @default.
- W2394078520 modified "2023-09-23" @default.
- W2394078520 title "Optimization of Conditions for Controlled Oxidation of Duck Fat and Gas Chromatography-Mass Spectrometry Analysis of Volatile Aroma Components" @default.
- W2394078520 hasPublicationYear "2014" @default.
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