数字农科院2.0

Analysis of the Differences in Volatile Organic Compounds in Different Muscles of Pork by GC-IMS

文献类型： 外文期刊

作者： Shengnan Duan;Xiaoyan Tang;Wusun Li;Xinyuan Huang

作者机构：

关键词： gas chromatography-ion mobility spectrometry (GC-IMS);partial least squares-discriminant analysis (PLS-DA);principal component analysis (PCA);volatile organic compounds (VOCs)

期刊名称： Molecules (Basel, Switzerland)

ISSN： 1420-3049

年卷期： 2023 年 28 卷 4 期

页码：

收录情况： SCIE（2023版）

摘要： As the main consumed meat of Chinese residents, pork has a unique flavor, but the internal volatile organic compounds that cause the flavor differences between pork muscles are not clear at present. In this study, four muscles of Duroc × (Landrace × Yorkshire) pigs (loin, ham, shoulder and belly) were used as experimental subjects. Through the analysis of volatile organic compounds in four muscles of pork, the internal volatile organic compounds of different muscles of pork were discussed. Gas chromatography-ion mobility spectrometry was employed to analyze the four muscles, and volatile organic compounds in these muscles were analyzed and identified. A total of 65 volatile organic compound peaks were obtained by gas chromatography-ion mobility spectrometry. From the qualitative database, a total of 49 volatile organic compounds were identified, including aldehydes, alcohols and ketones. With the variable importance for the projection greater than 1 and significance level less than 0.05 as the criterion, the organic compounds with significant differences were screened by partial least squares-discriminant analysis and significance difference analysis. It was determined that 2-pentylfuran, 2-butanone (M), pentanal (M), butanal (D), (E)-2-hexenal, (E)-2-heptenal (D), 1,2-propanediol and 2-methylpropanal were the differential organic compounds that distinguish the four pork muscles.

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