Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China.
Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China.
Meat Sci. 2021 May;175:108449. doi: 10.1016/j.meatsci.2021.108449. Epub 2021 Jan 23.
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.
本研究采用气相色谱-离子迁移谱联用（GC-IMS）分析不同年龄（2、6 和 12 个月）靖远羔羊样品中的一些挥发性成分和风味指纹。利用实验室分析视图处理软件对迁移谱获得的数据进行处理，进行指纹识别和主成分分析（PCA）。GC-IMS 提供了 66 种挥发性风味化合物（单体和二聚体）特征和强度的信息。观察到不同年龄羔羊风味物质的差异。羔羊肉样品中强度峰较高的化合物为醇类（1-辛烯-3-醇、乙醇、（E）-2-己烯-1-醇、1-戊醇和 2-丙醇）、酮类（2-戊酮、2-庚酮、3-羟基-2-丁酮、2-己酮、2-丁酮、2-丙酮和 4-甲基-2-戊酮）、醛类（正壬醛、辛醛、庚醛、3-甲基丁醛、己醛、戊醛、2-甲基丁醛、（E）-2-辛烯醛、（E）-2-壬烯醛、甲硫醛和苯乙酮）、酯类（苯甲酸甲酯）、呋喃（2-戊基呋喃）和噻唑（三甲基噻唑）。结果表明，基于鉴定出的挥发性化合物，GC-IMS 和 PCA 可建立不同年龄（2、6 和 12 个月）靖远羔羊样品的风味指纹。该方法可用于快速全面分析羊肉中的挥发性成分。
