Identification of volatile flavor substances in four key muscle portions of five Tibetan sheep breeds.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-05-01 DOI:10.1002/jsfa.14319

Yuqian Xu, Qingfeng Yang, Xiaochun Zheng, Huiguo Yang, Martine Schroyen, Dequan Zhang, Chengli Hou

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引用次数: 0

Abstract

Backgroud: To clarify the variations in flavor characteristics among various Tibetan sheep breeds (Gangba, Huoerba, Sewa, Duoma and Awang) across different mutton portions (M. longissimus thoracis et lumborum, topside, thick flank and shoulder fillet), HS-SPME-GC-MS and HS-GC-IMS were performed with multivariate statistical analysis to characterize the volatile organic compounds (VOCs) in Tibetan sheep mutton.

Results: The results identified 89 and 75 VOCs using HS-SPME-GC-MS and HS-GC-IMS, respectively, with aldehydes, ketones and alcohols as the primary compound classes. The main flavor characteristic substances were 1-octen-3-ol, 3-hydroxy-2-butanone, 2,3-pentanedione, acetone, octanal, 2-pentylfuran, nonanal, hexanal, 1-hexanol, 2-butanone, 1-pentanol, heptanal, 2-pentanone, 1-penten-3-ol and benzaldehyde, contributing notes of fruity, floral, grassy, caramel, baking and creamy aromas. The contributing compounds of odor activity value > 1 were successfully determined, enabling the characterization of Tibetan sheep mutton flavor profiles. Fingerprints were applied to distinguish common and unique VOCs across different mutton portions from the studied breeds. Samples were effectively categorized by principal component analysis and partial least squares discriminant analysis (PLS-DA) according to their aroma characteristics, and a stable model (variable importance in projection (VIP)) was established through PLS-DA, highlighting hexanal, 1-hexanol, 2-butanone, 1-pentanol, heptanal, 1-octen-3-ol, 3-hydroxy-2-butanone, 2-pentanone, octanal, ethanol, acetone, 1-penten-3-ol, 2,3-pentanedione and acetic acid with VIP > 1.

Conclusion: The findings reveal the VOC profiles of various mutton portions of Tibetan sheep breeds, offering insights for product development and enhancing the understanding of flavor in Tibetan sheep meat products. © 2025 Society of Chemical Industry.

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5个藏羊品种4个主要肌肉部位挥发性风味物质的鉴定。

背景：为明确不同藏羊品种（刚巴、霍尔巴、色瓦、多玛和阿旺）在不同部位（胸腰、上腹、厚腹和肩片）风味特征的差异，采用HS-SPME-GC-MS和HS-GC-IMS进行多元统计分析，对藏羊羊肉中挥发性有机化合物（VOCs）进行表征。结果：采用HS-SPME-GC-MS和HS-GC-IMS分别鉴定出89种和75种挥发性有机化合物，主要化合物类别为醛类、酮类和醇类。主要风味特征物质为1-辛烷-3-醇、3-羟基-2-丁酮、2,3-戊二酮、丙酮、辛烷、2-戊基呋喃、壬烷、己醛、1-己醇、2-丁酮、1-戊醇、庚烷、2-戊酮、1-戊烷-3-醇和苯甲醛，具有果香、花香、草香、焦糖香、烘焙香和奶油香。成功地测定了气味活性值>1的贡献化合物，从而实现了藏羊羊肉风味特征的表征。指纹图谱用于区分不同羊肉品种中常见和独特的挥发性有机化合物。利用主成分分析和偏最小二乘判别分析（PLS-DA）对样品的香气特征进行了有效分类，并建立了稳定的投影变量重要度（VIP）模型，将己醛、1-己醇、2-丁酮、1-戊醇、庚醛、1-辛烷-3-醇、3-羟基-2-丁酮、2-戊酮、辛烷、乙醇、丙酮、1-戊烷-3-醇、2,3-戊二酮和乙酸的重要度划分为VIP bbb1。结论：研究结果揭示了藏羊品种各羊肉部分的挥发性有机化合物特征，为产品开发提供了参考，增强了对藏羊肉制品风味的认识。©2025化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.