Food and Fermentation Industries >

2023 , Vol. 49 >Issue 10: 265 - 272

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032572

Analysis of volatile flavor compounds in mutton from different regions based on gas chromatography-ion mobility spectrometry

  • ZHANG Lanyue ,
  • SUN Wancheng ,
  • LUO Yihao
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  • (College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China)

Received date: 2022-06-09

  Revised date: 2022-07-06

  Online published: 2023-06-13

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Abstract

To explore the differences in mutton flavor in different regions, gas chromatography-ion mobility spectroscopy (GC-IMS) was used to qualitatively analyze the volatile flavor substances of mutton in Qinghai Chaka, Qinghai Yushu, Qinghai Qilian, Sichuan, Inner Mongolia, and Ningxia. The fingerprint of volatile compounds, principal component analysis, and cluster analysis were used to distinguish the characteristic flavor compounds of mutton in different regions. Results showed that 36 volatile compounds were identified in mutton from different regions, mainly including ketones, alcohols, aldehydes, and others. Among them, benzaldehyde, butanol, acetone, 2-butanone, octanal, and 1-octene-3-alcohol were the characteristic flavor substances of Qinghai Chaka mutton. 2,3-butanedione was the characteristic flavor substance of Qinghai Yushu mutton. Pentanol, hexanal, 1-penten-3-ol, heptanaldehyde, trimethylpyrazine, 2-heptanone, cyclohexanone, E-2-pentanal, hexanol, 3-octanol, and 2-pentylfuran were the characteristic flavor substances of Qinghai Qilian mutton. Methyl acetate, 2-pentanone, and 2-hexanol were the characteristic flavor substances of Sichuan mutton. Propionaldehyde, butyraldehyde, and dipropyl sulfide were the characteristic flavor substances of Inner Mongolia mutton. Acetoin and isoamyl butyrate were the characteristic flavor substances of Ningxia mutton. Fingerprint, principal component analysis, and cluster analysis showed that there were differences in mutton from different regions. The flavor of Qinghai Chaka and Qinghai Qilian mutton was similar and richer than that of the other four regions. GC-IMS can provide direction for mutton flavor analysis, origin identification, and consumers′ purchase of products.

Key words： different regions; mutton; gas chromatography-ion mobility spectrometry; flavor; volatile compounds

Cite this article

ZHANG Lanyue , SUN Wancheng , LUO Yihao . Analysis of volatile flavor compounds in mutton from different regions based on gas chromatography-ion mobility spectrometry[J]. Food and Fermentation Industries, 2023 , 49(10) : 265 -272 . DOI: 10.13995/j.cnki.11-1802/ts.032572

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