Effects of different thermal treatment temperatures on volatile flavour compounds of water-boiled salted duck after packaging

The aim of this study was to assess the effects of different thermal treatment temperatures on volatile compounds, lipid oxidation, and the Maillard reaction in water-boiled salted duck. A total of 38 flavour compounds were detected, mainly including aldehydes, ketones, alcohols, esters, and furans. The contents of aldehydes, ketones, and furans in duck were significantly increased, while the contents of some alcohols and esters were decreased after high-temperature, high-pressure sterilisation (121 °C, 20 min). Low-temperature heat treatment (85 °C, 50 min; 95 °C, 40 min) had relatively little effect on the flavour of water-boiled salted duck. Thermal treatment significantly promoted the oxidative decomposition of unsaturated fatty acids. Monounsaturated fatty acids may play a key role in the formation of aldehydes and ketones. The Maillard browning was low, and the increase therein remained small after thermal treatment. The study showed that low-temperature heat treatment could better control changes in flavour.