title: Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck.
abstract: BACKGROUND
  Roast duck is one kind of representative roast food whose flavor is mainly produced by the Maillard reaction. However, some potentially toxic compounds are generated in the thermal process and are a potential health risk. The aim of this work was to analyze the effects of the Maillard reaction on flavor and safety of a Chinese traditional food: roast duck.
  
  
  RESULTS
  Ducks with different roasting times (0, 10, 20, 30, 40, 50 and 60 min) were analyzed. The 40 and 50 min roast ducks exhibited an acceptable degree of sensory attributes, but the 60 min roast duck showed the most abundant aroma compounds. Antioxidant activities were observed to increase with roasting, and the 60 min roast duck showed the highest antioxidant activities (1,1-diphenylpicryhydrazyl, 39.3 µmol Trolox g(-1) sample). The highest content of acrylamide (0.21 µg g(-1)) and 5-hydroxymethylfurfural (0.089 µg g(-1)) were detected in the 50 and 60 min roast duck extract, respectively. Furthermore, water extract from 60 min roast ducks manifested a higher lactose dehydrogenase release ratio (51.9%) and greatly increased cell apoptosis.
  
  
  CONCLUSIONS
  The drastic Maillard reaction in duck induced by long roasting time could be advantageous for color, aroma and antioxidant activities in roast ducks, but might be not beneficial to health.
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, People's Republic of China.
authors.forename: Yiming
authors.initials: Y
authors.lastname: Zhou
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, People's Republic of China.
authors.forename: Fan
authors.initials: F
authors.lastname: Xie
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, People's Republic of China.
authors.forename: Xiaoli
authors.initials: X
authors.lastname: Zhou
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, People's Republic of China.
authors.forename: Yuqiang
authors.initials: Y
authors.lastname: Wang
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, People's Republic of China.
authors.forename: Wen
authors.initials: W
authors.lastname: Tang
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, People's Republic of China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Xiao
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry; D002681:China; D003116:Color; D003296:Cooking / Q000379:methods*; D004372:Ducks; D059022:Food Safety; D015416:Maillard Reaction; D008460:Meat / Q000032:analysis*; D009812:Odorants; D013649:Taste; D013997:Time Factors
chemical_list: D000975:Antioxidants
keywords: Maillard; flavor; roast duck; safety