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Characterization of Flavor Compounds in Chinese Indigenous Sheep Breeds Using Gas Chromatography-Ion Mobility Spectrometry and Chemometrics

文献类型： 外文期刊

作者： Wang, Fang 1 ; Wang, Hongbo 2 ; Liang, Zeyi 1 ; Liu, Jing 1 ; Yang, Chen 1 ; Zhai, Huan 1 ; Chen, Anle 1 ; Lu, Zengkui 3 ; Gao, Yaqin 2 ; Ding, Xuezhi 1 ; Liu, Jianbin 3 ;

作者机构： 1.Chinese Acad Agr Sci, Lanzhou Inst Anim Husb & Pharmaceut Sci, Key Lab Vet Pharmaceut Dev, Minist Agr & Rural Affairs, Lanzhou 730050, Peoples R China

2.Chinese Acad Agr Sci, Lanzhou Inst Anim Husb & Pharmaceut Sci, Lab Qual & Safety Risk Assessment Livestock Prod M, Lanzhou 730050, Peoples R China

3.Chinese Acad Agr Sci, Lanzhou Inst Anim Husb & Pharmaceut Sci, Key Lab Anim Genet & Breeding Tibetan Plateau, Minist Agr & Rural Affairs, Lanzhou 730050, Peoples R China

4.Chinese Acad Agr Sci, Sheep Breeding Engn Technol Res Ctr, Lanzhou 730050, Peoples R China

关键词： Chinese indigenous sheep; volatile compounds; GC-IMS; principal component analysis; chemometric

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2024 年 13 卷 17 期

页码：

收录情况： SCI

摘要： This study analyzed the flavor compounds in the meat of four indigenous breeds of Chinese sheep through the use of gas chromatography-ion mobility spectrometry (GC-IMS). GC-IMS provided information on the characteristics and strength of 71 volatile flavor compounds (monomers and dimers), with aldehydes, alcohols and ketones being the most abundant in all types of sheep meat. The compounds with higher intensity peaks in the sheep meat were aldehydes (n-nonanal, octanal, heptanal, 3-methylbutanal, and hexanal), alcohols (1-octen-3-ol, hexanol, and pentanol), ketones (3-hydroxy-2-butanon, 2-butanone, and 2-propanone), esters (methyl benzoate), and thiazole (trimethylthiazole). The volatile flavor components in the meat of the different breeds of sheep obtained via GC-IMS were further differentiated using principal component analysis. In addition, orthogonal partial least squares discriminant analysis (OPLS-DA) and variable importance on projection (VIP) were used to determine the characteristic flavor compounds in the meats of different breeds of sheep, and 21 differentially volatile components were screened out based on having a VIP above 1. These results indicate that GC-IMS combined with multivariate analysis is a convenient and powerful method for characterizing and discriminating sheep meat.

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