Xu Yuqian, Yang Qingfeng, Zheng Xiaochun, Yang Huiguo, Schroyen Martine, Zhang Dequan, 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.
Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium.
J Sci Food Agric. 2025 May 1. doi: 10.1002/jsfa.14319.
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.
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.
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. © 2025 Society of Chemical Industry.
为了阐明不同藏羊品种（岗巴羊、霍尔巴羊、色哇羊、多玛羊和阿旺羊）不同羊肉部位（胸腰最长肌、臀肉、厚腹肉和肩里脊肉）之间风味特征的差异，采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）和顶空气相色谱-离子迁移谱（HS-GC-IMS）并结合多元统计分析来表征藏羊肉中的挥发性有机化合物（VOCs）。
结果表明，使用HS-SPME-GC-MS和HS-GC-IMS分别鉴定出89种和75种VOCs，主要化合物类别为醛类、酮类和醇类。主要风味特征物质为1-辛烯-3-醇、3-羟基-2-丁酮、2,3-戊二酮、丙酮、辛醛、2-戊基呋喃、壬醛、己醛、1-己醇、2-丁酮、1-戊醇、庚醛、2-戊酮、1-戊烯-3-醇和苯甲醛，赋予了水果、花香、青草、焦糖、烘焙和奶油香气。成功确定了气味活性值>1的贡献化合物，从而能够表征藏羊肉的风味特征。应用指纹图谱来区分所研究品种不同羊肉部位中的常见和独特VOCs。根据香气特征，通过主成分分析和偏最小二乘判别分析（PLS-DA）对样品进行了有效分类，并通过PLS-DA建立了稳定的模型（投影变量重要性（VIP）），突出了VIP>1的己醛、1-己醇、2-丁酮、1-戊醇、庚醛、1-辛烯-3-醇、3-羟基-2-丁酮、2-戊酮、辛醛、乙醇丙酮、1-戊烯-3-醇、2,3-戊二酮和乙酸。
研究结果揭示了藏羊品种不同羊肉部位的VOCs概况，为产品开发提供了见解，并增进了对藏羊肉制品风味的理解。©2025化学工业协会。
