Study on change of volatile flavor components of Sansui salted duck egg yolk during two-stage curing
To investigate the composition and change pattern of volatile flavor substances in the yolks of two-stage cured Sansui spe-cial salted duck eggs,GC-MS was used to qualitatively and quantitatively analyze the volatile flavor components of the yolk during the cu-ring process.The orthogonal partial least squares method was used to analyze the flavor variability of salted egg yolks at different stages and to screen the potentially different substances.Results showed that GC-MS identified 32(0 day),36(7 days),36(14 days),37(21 days),and 42(28 days)kinds of volatile flavor substances from egg yolks during the curing process,which were classified into 8 types of substances,including aldehydes(11-14 species),alcohols(3-6 species),ketones(2-4 species),alkylenes(5-7 species),es-ters(1-2 species),aromatics(2-4 species),ethers(1-2 species),and others(3-4 species).The results of the orthogonal partial least squares discriminant analysis showed that there were significant differences in the volatile components of the yolks before and after curing,with smaller differences in the flavor composition of duck egg yolks cured for 7 days versus 14 days and larger differences in the flavor composition of yolks cured for 14 days to 28 days.Using the variable importance in projection(VIP),26 substances with a value greater than 1 were screened as important substances causing flavor differences in egg yolks,3-octanone,trans-2-octenal,trans-2-heptenal,(Z)-1-butenal,hexanal,and 2,5-dimethylpyrazine had larger VIP values,indicating that the flavor contribution to salted egg yolks.The sub-stances,such as p-xylene,ethylbenzene,methylhydrazine,n-heptadecane,3-buten-1-yl isothiocyanate,dimethyl sulphone,(Z)-2-hep-tenal,and butyl propionate were higher in the fresh egg yolk and lower in relative content during the curing process,indicating a greater contribution to the fishy flavor of the yolk.
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