Journal
MEAT SCIENCE
Volume 175, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2021.108449
Keywords
Jingyuan lamb; Characteristic volatile fingerprint; Different ages; Gas chromatography-ion mobility spectrometry (GC-IMS); Principal component analysis (PCA); Volatile flavors
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Funding
- Central Public Interest Scientific Institution Basal Research Fund, Chinese Academy of Agricultural Sciences [1610322020019]
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This study used GC-IMS to analyze volatile components and flavor fingerprint in samples from Jingyuan lambs of different ages. Differences in flavoring substances were observed, and higher intensity compounds such as alcohols, ketones, aldehydes, esters, furan, and thiazole were identified. The method of GC-IMS and PCA could be used for rapid and comprehensive analysis of volatile components in lamb meat.
In this study, gas chromatography coupled to an ion mobility spectrometry (GC-IMS) was used for analyzing some volatile components and flavor fingerprint in samples from Jingyuan lambs of different ages (2, 6, and 12 months). The data obtained from ion mobility were processed using laboratory analysis view processing software for fingerprint recognition, and the principal component analysis (PCA) was performed. GC-IMS provided information on the characteristics and strength of 66 volatile flavor compounds (monomers and dimers). The differences in flavoring substances between lambs of different ages were observed. The compounds with higher intensity peaks in the lamb meat samples were alcohols (1-octen-3-ol, ethanol, (E)-2-hexen-1-ol, 1-pentanol, and 2-propanol), ketones (2-pentanone, 2-heptanone, 3-hydroxy-2-butanone, 2-hexanone, 2-butanone, 2-propanone, and 4-methyl-2-pentanone), aldehydes (n-nonanal, octanal, heptanal, 3-methylbutanal, hexanal, pentanal, 2-methylbutanal, (E)-2-octenal, (E)-2-nonenal, methional, and phenylacetaldehyde), esters (methyl benzoate), furan (2-pentylfuran), and thiazole (trimethylthiazole). The results showed that the flavor fingerprint in samples from Jingyuan lambs of different ages (2, 6, and 12 months) can be established by GC-IMS and PCA based on the identified volatile compounds. This method might be used for the rapid and comprehensive analysis of volatile components in lamb meat.
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