Related Experiment Video
Updated: Feb 11, 2026

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products
Published on: December 5, 2020
The change of volatile compounds of two kinds of vinasse-cured ducks during processing
X W Lou1, Y B Zhang1, Y Y Sun1
1Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Abstract:
Vinasse-cured duck was processed by boiling, salting, and vinasse-dry-curing or vinasse-wet-curing. Volatile compounds, moisture contents, reducing sugars, and thiobarbituric acid reactive substances (TBARS) values during processing were determined. Reducing sugars decreased during boiling and increased after vinasse-curing. TBARS values increased throughout the processing. The volatiles of ducks during processing and vinasse-curing agents (dry vinasse and vinasse sauce) were 125 compounds. The first principal component (PC1) belonged to the flavor of cooked duck, whereas the second principal component (PC2) represented the flavor of yellow rice wine. The 66.49 and 29.61% of typical aroma of vinasse-dry-cured product were from dry vinasse and lipid oxidation, respectively, whereas the 75.58 and 21.89% of aroma of vinasse-wet-cured product were from vinasse sauce and lipid oxidation, respectively. Lipid oxidation products increased after boiling, whereas salting promoted their release. Compared with vinasse-wet-cured duck, vinasse-dry-cured product presented richer aroma of lipid oxidation and weaker flavor of vinasse-curing agents. Besides, protein denaturation which was caused by ethanol could influence the retention and release of flavor. In conclusion, two kinds of vinasse-curing methods influenced the characteristic volatiles of products and their generation during processing.
More Related Videos
09:19Capturing Actively Produced Microbial Volatile Organic Compounds from Human-Associated Samples with Vacuum-Assisted Sorbent Extraction
Published on: June 1, 2022
05:48Analysis of Volatile and Oxidation Sensitive Compounds Using a Cold Inlet System and Electron Impact Mass Spectrometry
Published on: September 5, 2014
Related Concept Videos
Entropy Change in Reversible Processes
The statement can be further generalized to prove that entropy is a state function. Take a cyclic process between any two points on a p-V diagram.
Volatilization
Curing of Concrete
Curing Methods
Accelerated Curing of Concrete
Global Climate Change