Sun Lingyun, Mi Mengmeng, Sun Shujuan, Ding Lu, Zhao Yan, Zhu Mingxia, Wang Yun, Khan Muhammad Zahoor, Wang Changfa, Li Mengmeng
School of Agriculture and Biology, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China.
Liaocheng Academy of Agricultural Sciences, Liaocheng 252000, China.
Foods. 2025 Jul 18;14(14):2530. doi: 10.3390/foods14142530.
Hotpot dishes are widely favored by consumers for their flavor profiles developed during the cooking process. This study investigated the quality characteristics and volatile compounds (VOCs) of donkey meat slices across varying boiling durations (0-42 s) using gas chromatography-ion mobility spectrometry (GC-IMS). The results demonstrated that donkey meat boiled for 12-18 s exhibited optimal characteristics in terms of meat retention, color parameters, shear force values, and pH measurements. Forty-eight distinct VOCs were identified in the samples, with aldehydes, alcohols, ketones, acids, furans, and esters representing the predominant categories. Among these compounds, 18 were identified as characteristic aroma compounds, including 3-hexanone, 2, 3-butanedione, and oct-1-en-3-ol. Samples subjected to different boiling durations were successfully differentiated through topographic plots, fingerprint mapping, and multivariate analysis. The abundance and diversity of VOCs reached peak values in samples boiled for 12-18 s. Furthermore, 28 VOCs were identified as potential markers for distinguishing between different boiling durations, including 2-butoxyethanol D, benzaldehyde D, and (E)-2-pentenal D. This study concludes that a boiling duration of 12-18 s for donkey meat during hotpot preparation yields optimal quality characteristics and volatile flavor compound profiles and provides valuable insights for standardizing cooking parameters in hotpot preparations of other meat products. It is necessary to confirm this finding with sensory evaluations in further research.
火锅菜肴因其在烹饪过程中形成的风味而受到消费者的广泛喜爱。本研究采用气相色谱-离子迁移谱（GC-IMS）研究了不同煮沸时间（0-42秒）的驴肉切片的品质特性和挥发性化合物（VOCs）。结果表明，煮12-18秒的驴肉在保水性、颜色参数、剪切力值和pH测量方面表现出最佳特性。在样品中鉴定出48种不同的挥发性有机化合物，其中醛类、醇类、酮类、酸类、呋喃类和酯类为主要类别。在这些化合物中，18种被鉴定为特征香气化合物，包括3-己酮、2,3-丁二酮和1-辛烯-3-醇。通过地形图、指纹图谱和多变量分析成功区分了不同煮沸时间的样品。挥发性有机化合物的丰度和多样性在煮12-18秒的样品中达到峰值。此外，28种挥发性有机化合物被鉴定为区分不同煮沸时间的潜在标志物，包括2-丁氧基乙醇D、苯甲醛D和（E）-2-戊烯醛D。本研究得出结论，在火锅制作过程中，驴肉煮12-18秒可产生最佳的品质特性和挥发性风味化合物谱，并为规范其他肉类产品火锅制作的烹饪参数提供了有价值的见解。有必要在进一步的研究中通过感官评价来证实这一发现。
