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This research examines the kinetics of the Maillard reaction and lipid degradation during the roasting of Peking Duck, which contribute to its unique aroma. The study identifies optimal roasting conditions to balance the formation of desirable volatile compounds while preventing off-flavors from excessive lipid pyrolysis. Findings suggest a multi-stage roasting profile for achieving high-quality aromatic characteristics in Peking Duck production.

Author

andinaw707

Language

EN