| Title: | Analysis of the Differences in Volatile Organic Compounds in Different Muscles of Pork by GC-IMS |
| Author(s): | Duan S; Tang X; Li W; Huang X; |
| Address: | "Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China" |
| DOI: | 10.3390/molecules28041726 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "As the main consumed meat of Chinese residents, pork has a unique flavor, but the internal volatile organic compounds that cause the flavor differences between pork muscles are not clear at present. In this study, four muscles of Duroc x (Landrace x Yorkshire) pigs (loin, ham, shoulder and belly) were used as experimental subjects. Through the analysis of volatile organic compounds in four muscles of pork, the internal volatile organic compounds of different muscles of pork were discussed. Gas chromatography-ion mobility spectrometry was employed to analyze the four muscles, and volatile organic compounds in these muscles were analyzed and identified. A total of 65 volatile organic compound peaks were obtained by gas chromatography-ion mobility spectrometry. From the qualitative database, a total of 49 volatile organic compounds were identified, including aldehydes, alcohols and ketones. With the variable importance for the projection greater than 1 and significance level less than 0.05 as the criterion, the organic compounds with significant differences were screened by partial least squares-discriminant analysis and significance difference analysis. It was determined that 2-pentylfuran, 2-butanone (M), pentanal (M), butanal (D), (E)-2-hexenal, (E)-2-heptenal (D), 1,2-propanediol and 2-methylpropanal were the differential organic compounds that distinguish the four pork muscles" |
| Keywords: | Animals Swine *Volatile Organic Compounds/analysis *Pork Meat/analysis *Red Meat/analysis Gas Chromatography-Mass Spectrometry/methods Muscles/chemistry gas chromatography-ion mobility spectrometry (GC-IMS) partial least squares-discriminant analysis (PLS; |
| Notes: | "MedlineDuan, Shengnan Tang, Xiaoyan Li, Wusun Huang, Xinyuan eng 32172152/the National Natural Science Foundation of China/ CARS-35/the China Agriculture Research System/ CAAS/the Agricultural Science and Technology Innovation Program/ Switzerland 2023/02/26 Molecules. 2023 Feb 11; 28(4):1726. doi: 10.3390/molecules28041726" |
