Characterization of donkey-meat flavor profiles by GC–IMS and multivariate analysis
Limin Man, Wei Ren, Mengqi Sun, Yanrui Du, Han Chen, Huaxiu Qin, Wenqiong Chai, Mingxia Zhu, Guiqin Liu, Changfa Wang, Mengmeng Li
Abstract
The distinctive flavor compounds of donkey meat are unknown. Accordingly, in the present study, the volatile compounds (VOCs) in the meat from SanFen (SF) and WuTou (WT) donkeys were comprehensively analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) combined with multivariate analysis. A total of 38 VOCs, of which 33.33% were ketones, 28.89% were alcohols, 20.00% were aldehydes, and 2.22% were heterocycles, were identified. Ketones and alcohols were significantly more abundant for SF than for WT, whereas aldehydes showed the opposite trend. The donkey meats from the two strains were well differentiated using topographic plots, VOC fingerprinting, and multivariate analysis. A total of 17 different VOCs were identified as potential markers for distinguishing the different strains, including hexanal-m, 3-octenal, oct-1-en-3-ol, and pentanal-d. These results indicate that GC-IMS combined with multivariate analysis is a convenient and powerful method for characterizing and discriminating donkey meat.