Zhao Yan, Du Xinyi, Liu Shuang, Sun Mengqi, Man Limin, Zhu Mingxia, Liu Guiqin, Zahoor Khan Muhammad, Wang Changfa, Li Mengmeng
School of Agriculture and Biology, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China.
Foods. 2025 Mar 29;14(7):1203. doi: 10.3390/foods14071203.
The production of high-quality specialty meats has emerged as a prominent research focus within the livestock industry, under the broader concept of big food. However, the composition and variances of volatile compounds (VOCs) in donkey meat (DM) and horse meat (HM) remain unclear, which complicates their effective identification. In the present study, the VOCs of DM and HM were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS) in combination with a multivariate analysis. Our results indicate that a total of 39 VOCs were identified in both DM and HM. These VOCs were categorized into five groups: aldehydes (39.53%), ketones (28.89%), alcohols (28.89%), acids (6.98%), and furans (2.33%). Compared with HM, the concentration of aldehydes, ketones, and alcohols in DM is significantly higher. ( < 0.001). Additionally, 16 characteristic-flavor VOCs were identified in both types of meat, with notable compounds including oct-1-en-3-ol, 3-hexanone, and heptanol. Topography, fingerprinting, and multivariate analysis effectively differentiated the VOC profiles of DM and HM. Furthermore, the 28 differential VOCs identified in DM and HM were all significantly higher in DM than in HM. In summary, this study conducted a comprehensive analysis of the VOC composition and characteristic flavor compounds in DM and HM, highlighting key differential VOCs. These findings contribute valuable data for flavor regulation and offer technical support for detecting the adulteration of DM with HM. The difference in sensory quality between DM and HM needs further research.
在大食品这一更广泛的概念下，高品质特色肉类的生产已成为畜牧业中一个突出的研究重点。然而，驴肉（DM）和马肉（HM）中挥发性化合物（VOCs）的组成和差异仍不明确，这使得它们的有效鉴别变得复杂。在本研究中，采用气相色谱 - 离子迁移谱（GC - IMS）结合多变量分析对DM和HM的VOCs进行了分析。我们的结果表明，在DM和HM中总共鉴定出39种VOCs。这些VOCs分为五组：醛类（39.53%）、酮类（28.89%）、醇类（28.89%）、酸类（6.98%）和呋喃类（2.33%）。与HM相比，DM中醛类、酮类和醇类的浓度显著更高（<0.001）。此外，在两种肉类中都鉴定出了16种特征风味VOCs，其中显著的化合物包括1 - 辛烯 - 3 - 醇、3 - 己酮和庚醇。地形图、指纹图谱和多变量分析有效地区分了DM和HM的VOCs谱图。此外，在DM和HM中鉴定出的28种差异VOCs在DM中的含量均显著高于HM。总之，本研究对DM和HM中的VOCs组成和特征风味化合物进行了全面分析，突出了关键的差异VOCs。这些发现为风味调控提供了有价值的数据，并为检测DM中是否掺有HM提供了技术支持。DM和HM之间感官品质的差异需要进一步研究。
