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Volume 13
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10.3390/foods13193130
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Volatile Flavor Analysis in Yak Meat: Effects of Different Breeds, Feeding Methods, and Parts Using GC-IMS and Multivariate Analyses

by
Hongqiang Li
1,
Bin Xi
2,
Shuqin Lin
1,
Defu Tang
1,
Yaqin Gao
2,
Xiangmin Zhao
1,
Jing Liang
1,
Wanyun Yang
1 and
Jinlu Li
1,*
1
College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
2
Laboratory of Quality & Safety Risk Assessment for Livestock Products of Ministry of Agriculture, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
*
Author to whom correspondence should be addressed.
Foods 2024, 13(19), 3130; https://doi.org/10.3390/foods13193130
Submission received: 3 September 2024 / Revised: 23 September 2024 / Accepted: 24 September 2024 / Published: 30 September 2024
(This article belongs to the Special Issue Recent Advances in Flavor Chemistry in Meat, Poultry and Seafood: Safety Control and Quality Assessment)
Versions Notes

Abstract

This study investigates the effects of breeds, feeding methods, and parts on the volatile flavor of yak meat. Gas chromatography–ion mobility spectrometry (GC-IMS) and multivariate analysis were used to analyze the volatile organic components (VOCs) in yak meat from various sources. A total of 71 volatile compounds were identified, 53 of which were annotated based on the GC-IMS database. These include 20 alcohols, 16 ketones, 10 aldehydes, four alkenes, one ester, one acid, and one furan. Using VOC fingerprinting and multivariate analysis, yak meats from different sources were distinctly categorized. Breed had the most significant impact on yak meat VOCs, followed by feeding method and then part. Six volatiles with a variable importance in projection value greater than one were identified as potential markers for distinguishing yak meat. This study offers insights into the flavor profile of yak meat from different sources and demonstrates the efficacy of GC-IMS and multivariate analysis in characterizing and discriminating meats.
Keywords: yak meat; GC-IMS; multivariate analysis; volatile flavor; VOCs yak meat; GC-IMS; multivariate analysis; volatile flavor; VOCs

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MDPI and ACS Style

Li, H.; Xi, B.; Lin, S.; Tang, D.; Gao, Y.; Zhao, X.; Liang, J.; Yang, W.; Li, J. Volatile Flavor Analysis in Yak Meat: Effects of Different Breeds, Feeding Methods, and Parts Using GC-IMS and Multivariate Analyses. Foods 2024, 13, 3130. https://doi.org/10.3390/foods13193130

AMA Style

Li H, Xi B, Lin S, Tang D, Gao Y, Zhao X, Liang J, Yang W, Li J. Volatile Flavor Analysis in Yak Meat: Effects of Different Breeds, Feeding Methods, and Parts Using GC-IMS and Multivariate Analyses. Foods. 2024; 13(19):3130. https://doi.org/10.3390/foods13193130

Chicago/Turabian Style

Li, Hongqiang, Bin Xi, Shuqin Lin, Defu Tang, Yaqin Gao, Xiangmin Zhao, Jing Liang, Wanyun Yang, and Jinlu Li. 2024. "Volatile Flavor Analysis in Yak Meat: Effects of Different Breeds, Feeding Methods, and Parts Using GC-IMS and Multivariate Analyses" Foods 13, no. 19: 3130. https://doi.org/10.3390/foods13193130

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