Submit
E-mail
Search

Journal of Northern Agriculture ›› 2014, Vol. ›› Issue (6): 105-105.

Previous Articles     Next Articles

Research Progress on Volatile Flavor Compounds of Nanjing Water Boiled Salted Duck

ZAHNG Su-zhen,SUN Chong,WANG Dao-ying,ZHANG Mu-han,LIU Fang,ZHU Yong-zhi,XU Wei-min,GENG Zhi-ming（ 1.Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China; 2.Agricultural Products Quality Supervision and Testing Center, Donghai County Agriculture Committee,Lianyungang 222300,China）   

  • Online:2014-12-20 Published:2014-12-20

PDF (PC)

26

Like

Abstract: Nanjing water boiled salted duck is known for its unique flavor and nutrition value.Volatile flavor compounds, such as lipids and its degradation products, play an important role in formation of the characteristic flavor. This paper reviewed the research development of characteristic aroma compounds of Nanjing water boiled salted duck from the three followed aspects, the determination methods of volatile flavor compounds,the main volatile flavor compounds and the effects of different processing on flavor compounds.

CLC Number: 

  • TS251.55
Copyright © Journal of Northern Agriculture, All Rights Reserved.
E-mail: bfnyxb@126.com
Powered by Beijing Magtech Co. Ltd