Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction

This study explores the evolution of key aroma compounds and the chemical changes of their precursors, including reducing sugars, free amino acids, free fatty acids, thiamine and proximate compositions in Beijing roasted duck during roasting for 0-80 min. The results showed that the amounts and contents of 9 key aroma compounds in roasted ducks first quickly increased (p < 0.05) and subsequently remained constant (p > 0.05) after 50 min, except for a slight decrease between 70 and 80 min. Cysteine, cystine and methionine were the main free amino acids and could react with glucose and ribose to generate 2-furfurylthiol, dimethyl trisulfide and methional. Linoleic acid, α-linolenic acid and arachidonic acid had important effects on the increase of hexanal, octanal and nonanal together with the emergence and formation of heptanal, (E, E)-2,4-decadienal and 1-octene-3-ol. However, thiamine might not be the main precursor of the key aroma compounds in Beijing roasted duck.