Determination of volatile flavor compounds in raw and treated duck meats of different body parts.

The compounds in volatile flavor substances in duck meats of three different body parts (breast, leg, and wing) were extracted by headspace solid-phase micro-extraction and determined by gas chromatography-mass spectrometry. A total of 16 main volatile compounds including 4 hydrocarbons, 4 alcohols, 2 acids, 3 aldehydes, and 3 others (N-containing, S-containing) were identified in raw duck meats from three different body parts. The hydrocarbon compounds account for more than 50% of all volatile substances in all three body parts.