苏氨酸、异亮氨酸、组氨酸、色氨酸、半胱氨酸、棕榈酸（C16：0）、豆蔻酸（C14：0）、硬脂酸（C18：0）是桂花鸭新卤的主体滋味物质。
Threonine , isoleucine , histidine , tryptophan , cysteine , palmitic acid ( C16:0 ), myristic acid ( C14:0 ) and stearic acid ( C18:0 ) were the main taste compounds in the fresh brine of sweet-scented osmanthus duck .
桂花卤