Volatile Flavor Analysis in Yak Meat: Effects of Different Breeds, Feeding Methods, and Parts Using GC-IMS and Multivariate Analyses
Hongqiang Li,
Bin Xi,
Shuqin Lin,
Defu Tang,
Yaqin Gao,
Xiangmin Zhao,
Jing Liang,
Wanyun Yang,
Jinlu Li
Affiliations
Hongqiang Li
College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
Bin Xi
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
Shuqin Lin
College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
Defu Tang
College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
Yaqin Gao
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
Xiangmin Zhao
College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
Jing Liang
College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
Wanyun Yang
College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
Jinlu Li
College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
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.
