数字农科院2.0

Traditional thermal process effects on the physicochemical properties and flavor profiles of different regional roast ducks

文献类型： 外文期刊

作者： Zhang, Zeyu;Wei, Wenhan;Zhang, Chunjiang;Zheng, Xiaochun;Zhang, Dequan;Liu, Shijun;Wang, Zhenyu

作者机构：

关键词： Roast duck;Traditional process;Temperature field distribution;Physicochemical property;Aroma-active compound

期刊名称： JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

ISSN： 2193-4126

年卷期： 2025 年

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Changes in roast duck quality characteristics are crucial for producing regional high-quality products. Study revealed the influences of roasting processes on physicochemical properties and flavor profiles of Beijing and Nanjing roast duck in various positions (breast and leg) through COMSOL Multiphysics simulation and experimental evaluation. A 3D mathematical model of temperature distribution revealed that the direct heating impact of thermal radiation on temperatures of roast duck breasts and legs was greater than thermal conduction. Experimental temperatures supported the simulated findings. Besides, traditional oven roasting induced significant physicochemical changes, including moisture migration, browning, lipid precipitation, and high protein retention. Beijing roast duck had more moisture and protein in the leg and less lipid in the breast than Nanjing roast duck. Subsequently, forty-two identified aroma-active compounds, using sensomics approach and odor activity value concept, could effectively differentiate flavor properties of roast duck samples. Among them, aldehydes and pyrazines with high OAV values (> 1) were richer in Beijing roast duck breast and Nanjing roast duck leg, respectively, and were considered as key odorants for contributing to flavor properties. Correlation analysis between physicochemical indexes and 42 aroma-active compounds further highlighted that protein and moisture contents influenced formation of key odorants more significantly than lipid content during traditional thermal processing. Heat transmission induced lipid oxidation and synergistic effect of lipid and Maillard reaction resulted in various aroma profiles of roast duck in two regions. These flavor development mechanisms in traditional oven provide scientific basis for development of premium and regional roast duck.

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