VOLATILE COMPOUNDS IN PROCESSED DUCK FILLET

Volatile components of smoked and dry-cured, smoked, brined or raw duc k fillets were fractionated by simultaneous distillation-extraction be fore GC/MS. Volatile compounds (62) identified were phenols, alcohols, ethers, aldehydes, ketones, hydrocarbons, acids, esters, terpenes and N-and S-compounds. Some compounds (34) were related to the smoke proc ess, Most of these flavor compounds had been identified in smoked meat products and 7 are reported for the first time. The formation of alde hydes and alcohols mainly results from oxidative decomposition of memb rane polyunsaturated fatty acids.