Characterization of the aroma variances of duck broth from different part by HS-SPME-GC-MS, HS-GC-IMS and sensory evaluation.

China is the world's largest producer of meat ducks. Decoding the aroma composition of duck broth (DB) produced from different parts can help improve the sensory quality and diversified development of duck meat products. The aroma compounds of DB stewed from seven parts were characterized by solid-phase microextraction-gas chromatography-mass spectrometry, headspace-gas chromatography-ion mobility spectrometry, sensory evaluation, odor activity value (OAV) analysis, and partial least squares regression (PLSR) analysis. Two categories including the DB produced from head part and DB produced from the rest of the six parts were divided based on the hierarchical cluster analysis of pleasant (meaty, fatty, savory, and roasted) and unpleasant (bloody, mutton, animal and sour) aroma attributes. A total of 113 aroma compounds were identified, among which aldehydes, alcohols and the nitrogen-containing compound (mainly trimethylamine) were the most abundant. Significant variances were observed among the seven DB samples. The highest total concentration of volatile compounds was observed in from duck leg broth (2924.2 μg/L) and the lowest was duck wing broth (1935.96 μg/L). Thirty aroma compounds with OAVs ≥ 1 in DB were confirmed. Twenty compounds were predicted as the potential compounds contributing to aroma profile differences among seven DBs by PSLR analysis. Considering their higher OAVs and coefficient, hexanal, octanal, nonanal, (E)-2-nonenal, ethyl isovalerate, dimethyl sulfide, and trimethylamine were identified as the differential markers of DBs.