Gas phase electronic nose detection analyzer and other instruments were used to measure flavor compounds in different parts of donkey meat. A total of 53 volatile compounds were detected and were mainly aldehydes, which accounted for 76.39%, 79.63%, 82.07%, and 76.64%, respectively, in donkey neck, ridge, ribs, and legs. Besides, N-hexanal with fragrance and grassy taste was the most abundant, accounted for 56.6%-70.56% of total aldehydes. Moreover, the results of gas-phase electronic nose showed that there were significant differences in volatile flavor compounds between donkey legs and other parts of donkey meat. Furthermore, the taste nucleotides in non-volatile components were mainly 5′-IMP, and its taste activity value (TAV) in neck, ridge, ribs, and legs were 2.86, 0.85, 5.46, and 6.84, respectively. Additionally, Ala, Gly, Lys, and Leu were the main flavor amino acids in donkey meat, and the contents of flavor amino acids in different parts of donkey meat followed the following order: neck > ridge > ribs > legs.
LI Xiu
,
YANG Yan
,
DAUDA SA-ADU ABIOLA
,
CHENG Xiangrong
,
MEI Nana
,
WANG Dongliang
. Differences in flavor compounds in different parts of donkey meat[J]. Food and Fermentation Industries, 2019
, 45(12)
: 227
-234
.
DOI: 10.13995/j.cnki.11-1802/ts.019651
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