| Title: | Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose |
| Author(s): | Bu N; Yang Q; Chen J; Li Y; Liu D; |
| Address: | "College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China. Ningxia Veterinary Drugs and Fodder Inspection Institute, Yinchuan 750011, China. College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China" |
| DOI: | 10.3390/molecules28134993 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Chilled Tan mutton is currently the mainstream of Tan mutton production and consumption in China, but the reports on chilled meat quality evaluation and shelf-life discrimination by volatiles are limited. This study aimed to investigate the changes of volatile compounds in chilled Tan mutton at four storage stages (1d, 3d, 5d, 7d) in order to differentiate the various storage stages. An analysis protocol was established for the characterization and discrimination of the volatiles in chilled Tan mutton based on high capacity sorptive extraction-thermal desorption-gas coupled with chromatography-mass spectrometry (HiSorb-TD-GC-MS), electronic nose (E-nose), and multivariate statistical analysis. A total of 96 volatile compounds were identified by HiSorb-TD-GC-MS, in which six compounds with relative odor activity value >1 were screened as the key characteristic volatiles in chilled Tan mutton. Four storage stages were discriminated by partial least squares discriminant analysis, and nine differential volatile compounds showed a variable importance for the projection score >1, including octanoic acid, methyl ester, decanoic acid, methyl ester, acetic acid, heptanoic acid, methyl ester, propanoic acid, 2-hydroxy-, methyl ester, (n)-, hexanoic acid, propanoic acid, butanoic acid, and nonanoic acid. With the volcano plot analysis, hexadecanoic acid, methyl ester, was the common volatile marker candidate to discriminate chilled stages of Tan mutton. Meanwhile, E-nose could discriminate chilled Tan mutton at different storage stages rapidly and efficiently using linear discriminant analysis. Furthermore, E-nose sensors could obtain comprehensive volatile profile information, especially in esters, acids, and alcohols, which could confirm the potential of E-nose for meat odor recognition. Thus, this analysis protocol could characterize and discriminate the volatiles in chilled Tan mutton during storage" |
| Keywords: | Gas Chromatography-Mass Spectrometry/methods *Electronic Nose *Volatile Organic Compounds/analysis Meat/analysis Acetic Acid/analysis Esters/analysis E-nose HiSorb-TD-GC-MS chilled Tan mutton discrimination volatile compounds; |
| Notes: | "MedlineBu, Ningxia Yang, Qi Chen, Juan Li, Yongqin Liu, Dunhua eng 2022AAC02021/Ningxia Natural Science Foundation/ 2021AAC03437/Ningxia Natural Science Foundation/ 2021BEF02037/Ningxia Key R & D plan/ Switzerland 2023/07/14 Molecules. 2023 Jun 25; 28(13):4993. doi: 10.3390/molecules28134993" |
