Analysis of Characteristic Flavor Components of Different Breeds of Tibetan Lamb Meat Based on GC-IMS
Gas chromatography-ion mobility spectrometry(GC-IMS)is used to determine and analyze the characteristic flavors of black Tibetan lamb meat and white Tibetan lamb meat in Qinghai province,and the differences of volatile organic compounds between the two are compared.A fingerprint of their volatile organic compounds is established,and the key volatile substances are determined by combining relative odor activity value(ROAV).The results show that there are certain differences in the volatile flavor compounds between the meat of two breeds of Tibetan lamb.A total of 51 known volatile compounds are detected,including 19 aldehydes,10 alcohols,8 ketones,5 esters,3 terpenes and 6 other compounds such as pyrrolines,pyrazines and amines.1,4-Dioxane(3.00％～6.99％),propanol(4.21％～5.41％),limonene(0.47％～1.95％),γ-terpinene(0.32％～0.71％),2,3-dimethyl-5-ethylpyrazine(0.18％～0.51％),4-methyl-3-penten-2-one(0.2％～0.36％),3-methylthiopropion aldehyde(0.31％～0.34％),borneol(0.17％～0.31％),ethyl acetate(0.12％～0.17％)and(E)-2-heptenal(0.06％～0.10％)are identified as characteristic compounds of black Tibetan lamb meat.Principal component analysis shows that the characteristic flavor compounds in different breeds of Tibetan lamb meat are well distinguished,indicating that GC-IMS can be effectively used for the detection of volatile flavor substances in different breeds of Tibetan lamb meat,and has practical significance for improving the flavor quality of meat products.
Tibetan sheep in Qinghai provincegas chromatography-ion mobility spectrometrycharacteristic flavorfingerprint
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