ArticleFood chemistry: X2025
Characterization of the physicochemical properties and key aroma compounds of Beijing roast duck skin sugared by water-in-oil nanoemulsion.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Unraveling the formation mechanism of pyrazines and their derivatives in the glucose-glycine Maillard reaction using carbon module labeling coupled with carbonyl analysis.Current research in food science · 2026Article
- Integrated flavoromics and lipidomics analysis of metabolic difference and flavor regulation mechanisms in duck subcutaneous adipose tissue.Frontiers in nutrition · 2025Article
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11 authors.
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Abstract
Beijing roast duck is a traditional Chinese culinary dish and its production process is constantly being improved. Our research group has developed water-in-oil (W/O) nanoemulsion to improve the uneven color of Beijing roast duck. However, the physicochemical properties and key aroma compounds of Beijing roast duck brushed with W/O nanoemulsion for the sugaring process still needed to be further investigated. The results of sugar and fat contents revealed that 3 % xylose embedded in the internal aqueous phase of W/O nanoemulsion to replace 15 % maltose solution for the sugaring was effective in reducing the calories of Beijing roast duck skin. Moreover, roast duck skin brushed with nanoemulsion was less hard and chewy, more springy and retained crispness. In terms of flavor, roast duck skins brushed with 3 % xylose solution and nanoemulsion had more types of volatile components and odor sensory evaluation showed that roast duck skin with nanoemulsion was more acceptable.
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