HS‐GC‐IMS; HS‐SPME‐GC‐MS; Tibetan sheep; VOCs; Biotechnology; Food Science; Agronomy and Crop Science; Nutrition and Dietetics
Abstract :
[en] [en] BACKGROUD: To clarify the variations in flavor characteristics among various Tibetan sheep breeds (Gangba, Huoerba, Sewa, Duoma and Awang) across different mutton portions (M. longissimus thoracis et lumborum, topside, thick flank and shoulder fillet), HS-SPME-GC-MS and HS-GC-IMS were performed with multivariate statistical analysis to characterize the volatile organic compounds (VOCs) in Tibetan sheep mutton.
RESULTS: The results identified 89 and 75 VOCs using HS-SPME-GC-MS and HS-GC-IMS, respectively, with aldehydes, ketones and alcohols as the primary compound classes. The main flavor characteristic substances were 1-octen-3-ol, 3-hydroxy-2-butanone, 2,3-pentanedione, acetone, octanal, 2-pentylfuran, nonanal, hexanal, 1-hexanol, 2-butanone, 1-pentanol, heptanal, 2-pentanone, 1-penten-3-ol and benzaldehyde, contributing notes of fruity, floral, grassy, caramel, baking and creamy aromas. The contributing compounds of odor activity value > 1 were successfully determined, enabling the characterization of Tibetan sheep mutton flavor profiles. Fingerprints were applied to distinguish common and unique VOCs across different mutton portions from the studied breeds. Samples were effectively categorized by principal component analysis and partial least squares discriminant analysis (PLS-DA) according to their aroma characteristics, and a stable model (variable importance in projection (VIP)) was established through PLS-DA, highlighting hexanal, 1-hexanol, 2-butanone, 1-pentanol, heptanal, 1-octen-3-ol, 3-hydroxy-2-butanone, 2-pentanone, octanal, ethanol, acetone, 1-penten-3-ol, 2,3-pentanedione and acetic acid with VIP > 1.
CONCLUSION: The findings reveal the VOC profiles of various mutton portions of Tibetan sheep breeds, offering insights for product development and enhancing the understanding of flavor in Tibetan sheep meat products.
Disciplines :
Food science
Author, co-author :
Xu, Yuqian ; Université de Liège - ULiège > TERRA Research Centre ; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China
Yang, Qingfeng; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China
Zheng, Xiaochun; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China
Yang, Huiguo; Xinjiang Uyghur Autonomous Region Academy of Animal Science, Urumqi, China
Schroyen, Martine ; Université de Liège - ULiège > TERRA Research Centre > Animal Sciences (AS)
Zhang, Dequan ; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China
Hou, Chengli ; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China
Language :
English
Title :
Identification of volatile flavor substances in four key muscle portions of five Tibetan sheep breeds.
Publication date :
01 May 2025
Journal title :
Journal of the Science of Food and Agriculture
ISSN :
0022-5142
eISSN :
1097-0010
Publisher :
John Wiley and Sons Ltd, England
Peer reviewed :
Peer Reviewed verified by ORBi
Funding text :
This work was supported by the National Key R&D Program of China (2021YFD1600700).
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