Characterization of the physicochemical properties and key aroma compounds of Beijing roast duck skin sugared by water-in-oil nanoemulsion

Beijing roast duck is a traditional Chinese culinary dish and its production process is constantly being improved. Our research group has developed water-in-oil (W/O) nanoemulsion to improve the uneven color of Beijing roast duck. However, the physicochemical properties and key aroma compounds of Beijing roast duck brushed with W/O nanoemulsion for the sugaring process still needed to be further investigated. The results of sugar and fat contents revealed that 3 % xylose embedded in the internal aqueous phase of W/O nanoemulsion to replace 15 % maltose solution for the sugaring was effective in reducing the calories of Beijing roast duck skin. Moreover, roast duck skin brushed with nanoemulsion was less hard and chewy, more springy and retained crispness. In terms of flavor, roast duck skins brushed with 3 % xylose solution and nanoemulsion had more types of volatile components and odor sensory evaluation showed that roast duck skin with nanoemulsion was more acceptable.