关键词: 连城白鸭, 龙岩山麻鸭, 胸肌, 脂质组学, 风味组学

Abstract:

This study aimed to investigate the effects of age and breed on the lipid composition and flavor compounds of duck breast muscles. Using liquid chromatography-mass spectrometry technology and headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry to determine lipid composition and detect volatile flavor compounds in the breast muscle of 120 days old Liancheng White duck (LC120), 500 days old Liancheng White duck (LC500), and 500 days old Longyan Shanma duck (SM500).Univariate statistical analysis and partial least squares discriminant analysis (PLS-DA) were used to screen for differential lipids and volatile flavor compounds, then relative odor activity values (ROAV) were calculated to determine the main substances affecting duck flavor. The results showed that a total of 1 615 lipids were identified in LC120, LC500, and SM500. In the comparison between LC120 and LC500 were identified 26 differential lipids, with the main types of different lipids were triglycerides (TG). The 38 differential lipids were screened in the comparison between SM500 and LC500, mainly reflected in phosphatidylcholine (PC). Further analysis revealed that unsaturated fatty acids on the structural sites of TG and PC could affect the formation of volatile compounds in meat. In LC120 and LC500, the sn-2 positions of the TG side chain contained a few polyunsaturated fatty acids, but it was not found in SM500. The results of flavor substance detection showed that one differential volatile compound, 3-acetyl-2, 4-dimethylfuran, was selected in the comparison between LC120 and LC500. The 29 differential volatile compounds were selected in the comparison between SM500 and LC500, mainly reflected in hydrocarbons, aldehydes, ketones and others. In addition, there were 16 key aroma compounds in 3 groups of duck meat by calculating ROAV, among which 2-methylbutanal and 2, 3-butanedione were the main characteristic flavor compounds. In summary, this study identified 64 differential lipids that distinguish the breast muscles of 3 groups of ducks, and identified 16 volatile organic compounds as key aroma compounds in the breast muscles of the 3 groups. Indicated that the flavor of Liancheng White duck is superior than Longyan Shanma duck, and the influence of variety on meat flavor is greater than that of age. TG and PC play a crucial role in the formation of volatile compounds in duck meat. The results provide theoretical basis and data support for the development of duck germplasm resources and the evaluation of flavor and quality of local duck varieties in China.

Key words: Liancheng White duck, Longyan Shanma duck, breast muscles, lipidomics, flavoromics