Table 3. Volatile flavor compounds (μg/g) in two types of duck meat in the test group and the control group (n=5)

Volatile compounds	Commercial duck feed 2				Produced duck feed				p-value
	RBC	CBC	RLC	CLC	RBT	CBT	RLT	CLT
Acids
Acetic acid	0.007	ND	ND	0.005	ND	ND	ND	ND	0
Hexanoic acid	0.036	ND	ND	ND	ND	ND	ND	ND	0
Octanoic acid	0.018	0.015	ND	ND	ND	0.028	ND	ND	0
Nonanoic acid	0.02	ND	ND	ND	ND	0.153	ND	ND	0
Alcohols
Ethanol	0.03	0.031	0.015	0.025	0.018	0.023	0.017	0.03	0.936
1-penten-3-ol	ND	ND	ND	ND	0.004	0.02	0.006	ND	0
1-pentanol	0.023	0.231	ND	0.081	0.011	0.203	ND	0.056	0.608
1-hexanol	0.121	0.066	0.02	0.038	0.085	0.115	0.017	0.076	0
1-heptanol	0.015	0.159	0.006	0.162	0.02	0.048	0.018	0.11	0
1-octen-3-ol	0.227	3.642	0.135	0.676	0.136	1.249	0.081	0.665	0
2-octen-1-ol, (E)-	ND	ND	0.012	ND	ND	ND	ND	ND	0
cyclooctanol	ND	ND	ND	ND	0.03	ND	0.009	ND	0.065
1-octanol	0.032	0.539	0.036	0.263	0.079	0.678	0.025	0.286	0.71
1-nonanol	ND	ND	ND	0.027	0.005	ND	ND	0.031	0
2-propyl-1-pentanol	ND	0.253	ND	ND	ND	ND	ND	ND	0.006
Aldehydes
Acetaldehyde	ND	0.063	ND	ND	ND	0.044	ND	ND	0.43
Propanaldehyde	ND	ND	ND	ND	ND	0.066	ND	ND	0
Valeraldehyde	ND	0.25	0.006	0.115	0.016	0.119	0.008	0.116	0
Butyraldehyde, 3-methyl-	0.002	ND	ND	ND	0.016	0.194	0.006	ND	0
Hexanal	0.136	12.114	0.135	3.201	0.241	12.245	0.224	3.524	0.899
2-Hexenal, (E)-	ND	ND	ND	ND	ND	0.017	ND	ND	0
4-Heptenal, (Z)-	ND	ND	ND	ND	ND	0.024	ND	ND	0
Heptenal	0.011	0.326	0.011	0.343	0.02	0.24	0.01	0.324	0.043
2-Heptenal, (Z)-	0.006	0.096	0.003	0.035	0.006	0.059	0.007	0.035	0
Benzaldehyde	0.015	0.232	0.006	0.075	0.022	0.246	0.01	0.075	0.712
Octanal	0.041	0.508	ND	0.717	0.057	1.082	ND	0.658	0
Phenylacetaldehyde	ND	0.016	ND	ND	ND	0.021	ND	ND	0.279
(E)-2-Octenal	0.011	0.225	0.002	0.086	0.01	0.174	0.004	0.085	0
Nonanal	0.072	3.524	0.078	2.221	0.098	2.49	0.114	2.443	0.002
2-Nonenal, (E)-	0.004	0.088	ND	0.048	0.004	0.084	ND	0.033	0.01
2-Nonenal, (Z)-	ND	ND	ND	ND	ND	ND	ND	0.035	0
4-Ethylbenzaldehyde	ND	0.015	ND	ND	ND	0.039	ND	0.014	0.03
4-Decenal, (E)-	ND	0.126	ND	0.018	0.004	0.065	ND	0.024	0
Decenal	0.004	0.167	ND	0.057	0.003	0.147	0.004	0.061	0.243
2,4-Nonadienal, (E,E)-	ND	0.022	ND	0.013	ND	0.016	ND	ND	0
2-Decenal, (E)-	0.003	0.031	ND	0.077	0.005	0.041	ND	0.071	0.044
Citral	ND	0.021	ND	ND	ND	ND	ND	ND	0.001
Undecaneal	ND	0.012	ND	0.02	ND	0.011	ND	0.021	0.267
2,4-Decadienal, (E,E)-	ND	0.045	ND	0.02	ND	0.031	ND	0.011	0.089
2-Undecenal	ND	ND	ND	0.052	ND	ND	ND	0.052	0.983
Dodecanal	0.01	0.026	0.004	0.038	0.006	0.054	0.006	0.041	0
Tridecanal	0.004	0.039	ND	ND	0.006	0.046	ND	ND	0.044
Tetradecanal	0.005	0.087	ND	0.015	0.004	0.057	ND	0.025	0.069
Pentadecanal	0.014	0.08	0.012	0.044	0.004	0.114	0.01	0.037	0.002
Hexadecanal	ND	0.016	ND	ND	ND	0.023	ND	ND	0.033
Alkanes
Decane	ND	ND	ND	ND	ND	0.034	0.019	ND	0
Decane, 3,8-dimethyl-	ND	ND	ND	ND	ND	0.017	ND	ND	0
Naphthalene	ND	ND	ND	0.015	ND	ND	ND	0.011	0.012
Dodecane	ND	0.023	ND	0.028	ND	0.017	0.005	0.021	0.031
Tridecane	0.005	0.025	ND	0.018	0.005	0.056	0.007	0.025	0.001
3-methyl-tridecane	ND	ND	ND	ND	ND	0.024	ND	ND	0
Tetradecane	0.003	0.015	0.003	0.015	0.004	0.033	0.01	0.016	0
Pentadecane	0.002	ND	ND	ND	ND	ND	ND	ND	0
Hexadecane	0.003	0.016	ND	0.01	0.003	0.009	0.002	0.01	0.04
Heptadecane	ND	ND	ND	0.005	ND	ND	ND	0.007	0
Furans
2,3-Butanedione	ND	ND	0.016	ND	ND	ND	0.034	ND	0
2-Butanone	0.006	ND	0.008	ND	ND	ND	0.014	ND	0
Acetoin	ND	ND	0.004	ND	ND	ND	ND	ND	0.001
2-Heptanone	0.015	0.086	0.005	0.041	0.011	0.064	0.008	0.044	0.023
2,3-Octanedione	0.123	ND	0.096	ND	0.078	3.645	0.084	ND	0.125
3-Octen-2-one	ND	0.098	ND	ND	ND	ND	ND	ND	0
3-Octanone	ND	ND	ND	ND	0.035	ND	ND	ND	0.002
Furan, 2-pentyl-	0.046	0.332	0.012	0.086	0.032	0.436	0.011	0.097	0.002
t rans-linalool oxide	ND	ND	ND	ND	ND	0.011	ND	ND	0
3,5-octadien-2-one	ND	ND	ND	ND	ND	0.036	ND	0.01	0.177
(E)-6,10-Dimethyl-5,9-undecadien-2-one	ND	ND	ND	ND	ND	0.006	ND	ND	0
Esters
Hexanoic acid, methyl ester	0.004	ND	ND	ND	ND	ND	ND	ND	0.002
n-Caproic acid vinyl ester	ND	ND	ND	ND	ND	3.322	0.084	1.464	0
Octanoic acid, methyl ester	3.23	ND	ND	ND	ND	ND	ND	ND	0
other
Dimethyl sulfide	0.014	ND	ND	ND	0.01	ND	0.009	ND	0
Carbon disulfide	0.083	0.155	0.019	0.131	0.138	0.086	0.111	0.228	0

When the p-value of the interaction term among feed type, muscle type and processing method is less than 0.05, it indicates that there is a significant interaction effect among the three factors.
RBC, raw brisket muscles of the control group; RBT, raw brisket muscles of the test group; RLC, raw leg muscles of the control group; RLT, raw leg muscles of the test group; CBC, cooked brisket muscles of the control group; CBT, cooked brisket muscles of the test group; CLC, cooked leg muscles of the control group; CLT, cooked leg muscles of the test group; ND, not detected.