Characterization of Volatile Compounds in Donkey Meat by Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Chemometrics

• 발행기관: 한국축산식품학회
• 저자명: Mengmeng Li Mengqi Sun Wei Ren Limin Man Wenqiong Chai Guiqin Liu Mingxia Zhu Changfa Wang
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제44권 제1호, 165~177쪽, 전체 13쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.01.31

국문 초록

Volatile compounds (VOCs) are an important factor affecting meat quality. However, the characteristic VOCs in different parts of donkey meat remain unknown. Accordingly, this study represents a preliminary investigation of VOCs to differentiate between different cuts of donkey meat by using headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS) combined with chemometrics analysis. The results showed that the 31 VOCs identified in donkey meat, ketones, alcohols, aldehydes, and esters were the predominant categories. A total of 10 VOCs with relative odor activity values ≥1 were found to be characteristic of donkey meat, including pentanone, hexanal, nonanal, octanal, and 3-methylbutanal. The VOC profiles in different parts of donkey meat were well differentiated using three- and two-dimensional fingerprint maps. Nine differential VOCs that represent potential markers to discriminate different parts of donkey meat were identified by chemometrics analysis. These include 2-butanone, 2- pentanone, and 2-heptanone. Thus, the VOC profiles in donkey meat and specific VOCs in different parts of donkey meat were revealed by HS–GC–IMS combined with chemometrics, whcih provided a basis and method of investigating the characteristic VOCs and quality control of donkey meat.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

donkey meat volatile compound headspace–gas chromatography–ion mobility spectrometry chemometrics