Effects of high temperature sterilization on volatiles in Fujian flavor duck

Volatiles in Fujian flavor duck before and after high temperature sterilization were identified by GC—MS and GC—O,coupled with HS—SPME.It turned out that aldehydes constituted main flavor of Fujian flavor duck which came from duck meat and terpenes formed unique flavor which were volatiles of zingiber.Content of aldehydes was increasing after sterilization for protein and lipids oxidation and formed Warmed-Over Flavor while content of terpenes was declining for thermal degradation.Other volatiles such as alkanes,ketones,acids made minor contribution to the characteristic flavor in Fujian flavor duck but were important to the flavor of final products.