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This study analysed the effect of different ageing time (0, 12, 24, 48, and 72 h) on the flavour profiles of Nanjing water-boiled salted duck (WSD) using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Physicochemical indices such as water content and thiobarbituric acid reactive substances (TBARs) were also detected. The HS-GC-IMS identified 47 volatile organic compounds, including their monomers and dimers. Among them, 1-octen-3-ol, n-nonanal, 2-heptanone, iso-propyl acetate, and ethyl propanoate were significantly different among the groups. Flavour profiles in WSD with different ageing time were distinctly characterized by principal component analysis of the electronic (E−) nose and E-tongue. HS-GC-IMS combined with E-tongue indicated that the ageing time of 24 h was better for flavour development and practical processing. These results may provide insight into properly controlling the ageing process, supplying flavour information and practical applications for the poultry industry.
Wang et al. (Fri,) studied this question.