Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS

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.