In order to explore the effects of different thermal sterilization conditions on the quality of sauced duck neck, the quality characteristics of sauced duck neck subjected to one of three heat treatment conditions (90 ℃/15 min, 90 ℃/30 min or 121 ℃/15 min) or not subjected to heat sterilization were evaluated using an amino acid analyzer, high performance liquid chromatography, an electronic nose and an electronic tongue, etc. The results showed the contents of protein, fat, thiamine and salt in sauced duck neck decreased with the increase in sterilization temperature or time, while these parameters decreased significantly upon high-temperature sterilization (121 ℃/15 min) (P < 0.05). Sensory evaluation showed that high-temperature sterilization reduced the meaty aroma, produced off-odor, and lowered the umami and saltiness scores significantly (P < 0.05). The electronic nose effectively distinguished all treatment groups except the unsterilized group and the 90 ℃/15 min group. Collectively, the electronic tongue data and flavor nucleotide and amino acid analysis showed that thermal sterilization conditions had a significant effect on the umami and saltiness of sauced duck neck (P < 0.05), and the main taste substances causing the change of the umami taste were glutamate, 5’-guanosine acid and 5’-inosine acid. Finally, we conclude that low-temperature and long-time sterilization has a positive effect on the quality of sauced duck neck, while high-temperature sterilization has an unfavorable effect on it.

The effect of adding different amounts (0%, 0.05%, 0.10%, 0.15%, 0.20%, and 0.25%) of Keemun black tea on the sensory quality and flavor quality of dried pork slices were studied by sensory evaluation, detection of volatile flavor compounds and electronic nose analysis. The results showed that compared with the control group (without the addition of the tea), nerol and geraniol, characteristic aroma components in Keemun black tea, were detected in dried pork slices with 0.20%–0.25% of Keemun black tea, which significantly improved the tea-like aroma of dried pork slices (P < 0.05). And the relative contents of hexanal, hexanoic acid and methanethiol in dried pork slices with 0.20%–0.25% of Keemun black tea were significantly decreased by 5.75%–6.92%, 0.49%–0.57%, and 0.10%–0.11%, respectively (P < 0.05). By adsorbing lipids, Keemun black tea could reduce the off-flavor and greasy mouthfeel of dried pork slices (P < 0.05). The thiobarbituric acid reactive substance values and carbonyl contents were significantly reduced (P < 0.05), and the oxidation of lipid and protein was inhibited. The addition of Keemun black tea in dried pork slices was beneficial to the formation of heterocyclic compounds such as 2-ethylpyrazine and 2-methyl-6-vinylpyrazine, imparting a stronger roasted flavor to dried pork slices. In conclusion, the addition of Keemun black tea could improve the sensory quality and flavor quality of dried pork slices.