Volatile Compounds in Processed Duck Fillet

Volatile components of smoked and dry‐cured, smoked, brined or raw duck fillets were fractionated by simultaneous distillation‐extraction before GUMS. Volatile compounds (62) identified were phenols, alcohols, ethers, aldehydes, ketones, hydrocarbons, acids, esters, terpenes and N‐and S‐compounds. Some compounds (34) were related to the smoke process. Most of these flavor compounds had been identified in smoked meat products and 7 are reported for the first time. The formation of aldehydes and alcohols mainly results from oxidative decomposition of membrane polyunsaturated fatty acids.