Volatile Flavor Components Research of Sansui Duck

The duck leg meat of Sansui in Guizhou was selected as material and deter mined by Headspace solid phase microextraction combined with gas chromatography mass spectrometry,(HS-SPME-GC-MS).The results showd that SPME could be effective in volatiles analysis of duck meat,and 67 volatile components were indentified by comparing their mass spectra with those contained in the Nist2005 and Wiley 275 mass spectral datebase,and most of them were alcohols compounds.The relative amounts of these alcohols were 20.76 % of total volatiles,and the relative amounts of 1-Hexanol is the greatest,i.e 9.36 %,next is aldehydes,for example hexanal,heptanal,octanal,nonanal,ect.