Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor Mixture

Abstract

To improve the sensory quality and promote the diversified development of duck meat, the identification and inhibition of key off-odorants in duck broth were comparatively characterized by using the sensomics approach and binary odor mixture analysis. Sensory evaluation results showed that <i>Litsea pungens</i> Hemsl (LPH) could strongly inhibit the duck broth off-odorants. Fifty-four aroma-active compounds with flavor dilution factors ranging from 1 to 2048 were identified in duck broth and duck broth stewed by LPH. Recombination and omission tests confirmed that <i>trans</i>-4,5-epoxy-(<i>E</i>)-2-decenal, (<i>E</i>)-2-octenal, <i>p</i>-cresol, 1-octen-3-ol, and 4-methyloctanoic acid were the key off-odorants in duck broth. Additionally, <i>trans</i>-4,5-epoxy-(<i>E</i>)-2-decenal (9.26 μg/L) and <i>p</i>-cresol (718.91 μg/L) were identified as the key off-odorants in duck meat for the first time. The results of binary odor mixture and off-odorants inhibition curves demonstrated that linalool with the lowest theoretical inhibitory concentration (109.65 μg/L) had the best aroma masking ability among the five off-odorants, followed by geraniol (123.03 μg/L), (<i>Z</i>)-3,7-dimethyl-2,6-octadien-1-ol (301.99 μg/L), (<i>E</i>)-3,7-dimethyl-2,6-octadienal (2187.76 μg/L), and (<i>Z</i>)-3,7-dimethyl-2,6-octadienal (2691.53 μg/L). The spiking test verified that these compounds with the lowest theoretical inhibitory concentrations effectively inhibited the off-odorants of duck broth.