AbstractThe aroma‐active compounds of Beijing roast duck were investigated by using aroma extract dilution analysis (AEDA), dynamic headspace dilution analysis (DHDA), gas chromatography–olfactometry–mass spectrometry (GC–O–MS) and odour activity values (OAVs; ratio of concentration to odour threshold). The following volatile components are the predominant odorants of Beijing roast duck: 3‐methylbutanal, hexanal, dimethyl trisulphide, methional, 2‐methylbutanal, octanal, heptanal, 2‐methyl‐3‐furanthiol, 2‐furfurylthiol, 2‐ethyl‐3,5‐dimethylpyrazine, (E,E)‐2,4‐nonadienal, 1‐octen‐3‐ol, nonanal, decanal, (E)‐2‐decenal, (E,E)‐2,4‐decadienal, (E)‐2‐nonenal, (E,Z)‐2,6‐nonadienal, (E,E)‐2,4‐octadienal (fatty, fried), etc. Due to abundant flavour precursors of Beijing crammed duck (raw material of Beijing roast duck), such as amino acids, esters, vitamins and carbohydrates, and the special process (e.g. roasting, drying, etc.), the identified compounds above were likely derived from different kinds of reactions, such as degradation of fatty acids and amino acids, Maillard/Strecker and other associated reactions, which were considered to account for the typical aroma of Beijing roast duck. Copyright © 2009 John Wiley & Sons, Ltd.