Physicochemical characteristics and key aroma evolution in sauced duck curing.

Poult Sci · 2025 · PMC12549541 · PMID 41075594

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a decreasing trendno p-value reported

an increasing trendno p-value reported

Compounds such as oleic acid, 2(3H)-furanone, 9-octadecenoic acid, and 2-methylhexacosane exhibited a decreasing trend during the curing process, while n-hexadecanoic acid, 2,4-decadienal, nonanal, 9-octadecenoic acid ethyl ester, and 1-octen-3-ol showed an increasing trend.

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