VOLATILE COMPONENTS OF WATER-BOILED DUCK MEAT AND CANTONESE STYLE ROASTED DUCK

The volatile compounds of water-boiled duck meat, duck fatty tissue, and Cantonese style roasted duck and its gravy were isolated by steam distillation and solvent extraction and then identified by GC and GC-MS, respectively. The major volatiles identified from water-boiled duck meat were the common degradation products of fatty acids except indole, which was identified for the first time in the water-boiled meat. It may be specifically related to duck meat aroma. Cantonese style roasted duck contained most of the volatiles found in duck meat plus pyrazines, pyridines, thiazoles, isoamyl alcohol, and phenyl ethyl alcohol,