Abstract
This study aimed to investigate the effect of thermal sterilization on the volatile flavor of sauced duck necks. The study revealed that thermal sterilization significantly reduced the content of unsaturated fatty acids (e.g., oleic acid C18:1n9c) in sauced duck necks. This was accompanied by elevated thiobarbituric acid reactive substances (max 0.86 mg/100 g) and peroxide values (max 1.13 g/100 g), indicating intensified lipid oxidation. Through PLS-DA, six key differential free fatty acids distinguishing the sterilization treatment groups were identified: cis-9-tetradecadecarbonate, methyl tridecarbonate, cis-10-17-cetenoic acid, antioleic acid, cis-13-docosaenoic acid methyl ester, and lauric acid. The primary volatile flavor compounds in sauced duck necks were identified as alkenes and ethers. Post-sterilization alterations in volatile flavor profiles primarily resulted from compositional changes in alkenes, esters, and ethers within the total volatile compounds. Moreover, it was demonstrated that sterilization temperature exerted a significantly greater impact on the quality of sauced duck necks than sterilization duration. Following organoleptic evaluation, samples subjected to low-temperature prolonged sterilization (90 °C for 30 min) exhibited the highest aroma scores, establishing this protocol as the optimal thermal sterilization condition. This study is of great significance for selecting thermal sterilization conditions and maintaining meat flavor.