数字农科院2.0

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

作者机构：

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

期刊名称： Foods

ISSN： 2304-8158

年卷期： 2024 年 13 卷 17 期

页码：

收录情况： SCIE（2024版）

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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