Studies On The Flavor Characteristics Of Duck Soup And Technics Of Making Duck Flavoring

Duck meat is rich in nutrition constituents which have a high nutritional value, such as protein, unsaturated fatty acid, minerals and vitamins. As people cared more about nutrition and health, demand of duck products will increase unceasingly. Duck flavoring is one of important material to enhance the quality of duck products. According to the identical origin of aroma with raw materials, this thesis has made duck flavoring from duck and studied on the following aspects:1Peking duck, you xian sheldrake, gao you duck and cairina moschata were taken as raw material. According to the traditional way of making soup, volatile flavor compounds of duck soup were analyzed respectively by the method of SPME-GC-MS(solid phase microextraction-gas chromatography-mass spectrometry). Through comparative analysis, the characteristics of flavor components were got in the four kinds of duck soup,such as Pentanal, Hexanal, Heptanal,(Z)-2-Heptenal, Octanal,(E)-2-Octen-l-al,(E)-2-Nonenal, Decanal,(E)-2-Decenal,(E,E)-2,4-Decadienal,2-pentyl-Furan,3-ethyl-2-methy-1,3-Hexadiene.2As the index to hydrolysis degree, composite flavourzyme, meat enzyme, papain and neutrase were used to hydrolyze duck protein. According to a series of single factor and orthogonal test, the result indicated:the treatment without heating before hydrolysis was better. Under the optimal conditions of material/water ratio of1:5, enzyme/substrate ratio of1500U/g protein, composite flavourzyme/meat enzyme ratio of3:1, initial pH of8.0, hydrolysis temperature of50℃, the sample hydrolyzed3hours can get the degree of hydrolysis about36%. With this enzymatic hydrolysis liquid participated in maillard reaction, the production can get the best flavor.3Enzymatic hydrolysate of duck protein was used as a raw material. Experiments had been done in several aspects, such as the kinds of sugar and amino acid, addition amount of sugar, amino acid, duck fat and VB1,and also factor of initial pH, reaction temperature and time. Sensory rating value of reaction products is regarded as evaluation index. The determinated optimal reaction conditions of thermal reaction was:enzymatic hydrolysate of duck protein60mL,glucose10%(relatived to the usage amount of enzymatic hydrolysate volume), L-cysteine hydrochloride1.5%, duck fat5%, VB13%, initial pH of8.0,130"Creacted90min. Under these optimal conditions, the duck flavoring have a strong duck fragrance and suitable fat fragrance, with no uncomfortable smell, and its flavor is best.4The volatile flavor compounds of liquid duck flavoring were analysed by SPME-GC-MS, compared with the characteristics of flavor components in duck soup to analysing simulation. Adding ethyl maltol (0.05g), monosodium (15g), salt(15g), inosinic acid-guanylic acid(1.25g), spice(1g), dextrin(45g), arabic gum(5g) in enzymatic hydrolysate of duck protein(60mL)and stirring well can get solid duck flavoring dried and shattered in50℃. The solid duck flavoring which I got compared with the commercial solid duck flavoring (BW8682) for sensual evaluation from six aspects. These six aspects included duck features fragrance strength, duck fat fragrance, fragrance simulation degrees, meat fragrance, delicate flavor and the feeling of aftertaste. The results showed that:the homemade solid duck flavoring was better than the commercial one in terms of overall flavor.