| dc.description.abstract | Volatile components identified on duck's meat wer~ mainly lipid degradation products. They include aldehydes, alcohols, ketons, carboxylic acids and hydrocarbons. The volatile extract obtained by Silmutaneous Distillation Extraction Liken!> Nickerson. Gas Chromatograph Mass (GC-MS) analysis showed that the main volatile components in the duck's meat were penlanal, hexanal, I-hexanol,(E)-octen-3-o1, nonanal and I-hexadecanol. Key words: duck meatr lipid degradation-volatile component. | id |
