数字农科院2.0

Tracking the formation of key aroma compounds in roasted ducks prepared by air frying using volatilomics, lipidomics, and heat transfer analysis

文献类型： 外文期刊

作者： Wenjing Li;Yuping Zhang;Xinhe Zhang;Shuqi Zhao;Chanchan Sun;Chengyu Zeng;Cheng Li;Jiangyan Yu;Junke Li;Huan Liu

作者机构：

关键词： Air fried duck;Aroma marker;GC-IMS;GC-O-MS;Thermal stability;UHPLC-HRMS

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2026 年 504 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： The air fryer offers a novel alternative to the charcoal roast, yet its role in duck aroma development remains unclear. The GC-IMS, GC-O-MS, and UHPLC-HRMS were employed to comprehensively investigate the aroma formation in roasted ducks in response to chemical reactions and protein thermal stability. Ducks roasted for 30–36 min showed the most intense aroma fingerprint. Twenty-five key odorants (OAVs >1) were identified, with decanal serving as only marker for doneness. Triglycerides and phospholipids degraded into oleic, linoleic acids and arachidonic acid, which oxidized to form carbonyls and alcohols. The glucose, together with arginine, glycine, and alanine, likely contributed to the pyrazine formation via Maillard pathways. Proteins with more disordered structures and lower thermal stability favored the aroma formation. This study is the first to elucidate the aroma formation of air-fried ducks from the integrated perspective of lipid/protein chemistry and thermal stability.

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