Unraveling the flavor characteristics of reduced-sodium marinated duck breast prepared by potassium chloride substitute and sous-vide cooking.

The development of reduced‑sodium meat products often faces flavor deterioration challenges due to limited understanding of underlying flavor characteristics. This study characterized the effects of KCl substitution and sous-vide cooking on the flavor chemistry of reduced‑sodium marinated duck breast, with particular attention to the association between flavor precursor changes and volatile aroma profiles. Samples with varied process conditions were prepared using response surface methodology. Comprehensive analyses included physicochemical properties, electronic nose/tongue fingerprinting, volatile compound profiling, and quantification of key flavor precursors - free fatty acids, free amino acids, and nucleotides. Orthogonal partial least squares discriminant analysis (OPLS-DA) was employed to discriminate samples and identify differential markers. Results revealed that dynamic changes in flavor precursors, driven by lipid oxidation and the Maillard reaction, were primary determinants of the final flavor profile. Sous-vide treatment significantly improved product quality and increased umami-contributing nucleotides compared to traditional processing. A total of 85 volatile compounds were identified using gas chromatography-mass spectrometry. By integrating odor activity value and OPLS-DA, eight compounds, including 1-octen-3-ol, octanal, and 2,4-decadienal, were pinpointed as key discriminants. This study demonstrates that sous-vide cooking can effectively mitigate the quality loss that may result from sodium-reduction strategies, and by elucidating the flavor characteristics, it provides guidance for the development of low-sodium cured meat products.