Abstract: This study aimed to find the main volatile flavor compounds of fast-large meat duck and small-size high meat-quality duck, and to construct the flavor profile of different meat duck breeds and explore the effect of breed on meat flavor. The breast muscle of 9-week-old Pekin ducks, Liancheng White ducks and Mallards were used as materials, and the flavor compounds from breast muscle of 3 breeds ducks were detected by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), then the main volatile flavor compounds in breast muscles were detected by calculating the relative odor activity value (ROAV). Orthogonal partial least squares discriminant analysis (OPLS-DA) was used to screened the different volatile flavor compounds in the breast muscles of 3 breeds of ducks. At the same time, the electronic nose was used for detection. A total of 104 compounds were detected by SPME-GC-MS. These compounds contained aldehydes, alcohols, ketones and furans. Alcohols accounted for 40.01% of total volatile substance in Pekin ducks, which was the highest, then followed by aldehydes and furans. Aldehydes accounted for the highest proportion of volatile substances and followed by furans and alcohols in Liancheng White ducks and Mallards. There were 43 volatile compounds that contributed to the flavor of duck breast muscles by calculating ROAV, of which 32 compounds were common in 3 breeds ducks. Also, the electronic nose could distinguish the 3 types of breast muscles based on its volatile flavor compounds. Based on the results of analyzing the volatile compounds in the breast muscles of 3 breeds ducks, the characteristic aroma markers of the breast muscles of the 3 breeds ducks were explored. The main flavor compounds in breast muscle of Pekin ducks are (E)-2,4-decadienal, nonanal, 2-octenal, 2-pentylfuran and 1-octene-3-one; the main flavor compounds in breast muscle of Liancheng White ducks are (E)-2,4-decadienal, nonanal, 2-pentylfuran, 2-octenal and hexanal; the main flavor compounds in breast muscle of Mallards are nonanal, 2-pentylfuran, N-octanal and hexanal. The results of OPLS-DA showed that the mainly different flavors of the 3 breeds duck meats were basically concentrated in aldehydes and alcohols. The volatile flavor compounds in the breast muscles of 3 cooked duck breast meats were detected in this study. It is important for construsting the flavor profile of 3 breeds ducks and exploring the effect of variety on meat flavor.

Key words: meat duck breast muscle, solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), relative odor activity value (ROAV), electronic nose, volatile substances