Analysis of Volatile Flavor Components in Yak Meat from Different Producing Areas of Qinghai Province by Head-Space Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Technique

ZHU Qingyun; LI Yulin; TAN Liang; WANG Honglei; LIU Liyong; WANG Huan; PI Li

doi:10.3969/j.issn.1006-267x.2020.06.044

2020 , Vol. 32 >Issue 6: 2831 - 2849

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.06.044

Analysis of Volatile Flavor Components in Yak Meat from Different Producing Areas of Qinghai Province by Head-Space Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Technique

ZHU Qingyun ,
LI Yulin ,
TAN Liang ,
WANG Honglei ,
LIU Liyong ,
WANG Huan ,
PI Li

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1. Qinghai Products Quality Supervision and Inspection Institute, Xining 810008, China;
2. Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810001, China;
3. Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Xining 810001, China

Received date: 2019-12-07

Online published: 2020-06-16

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Abstract

The purpose of this study was to analyze the volatile flavor components in yak meat from different producing areas in Qinghai province, and to find out the compounds of key volatile flavor components in yak meat using principal component analysis method. The volatile flavor components in the longissimus dorsi, biceps flexor cruris and intercostal muscles of yak from three male and three female yaks were selected from 5 different producing areas in Qinghai province were analysis identified by head-space solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) technique. The results showed that 34 volatile flavor components were identified from three parts of muscle of yaks, including aldehydes, ketones, alcohols, acids, alkanes, nitrogen-containing heterocyclic compounds and sulfur-containing compounds. Eight compounds like hexadecanal, octadecanal, nonanal, benzaldehyde, octanol, 2,3-pentanedione, 3-hydroxyl-2-butanone and caproic acid were found to be key volatile flavor components in yak meat by principal component analysis (PCA). The results of PCA for producing area show that 30 samples can be divided into three categories according to the producing area and grassland type.

Key words： yaks; HS-SPME; GC-MS; volatile flavor components; PCA

Cite this article

ZHU Qingyun , LI Yulin , TAN Liang , WANG Honglei , LIU Liyong , WANG Huan , PI Li . Analysis of Volatile Flavor Components in Yak Meat from Different Producing Areas of Qinghai Province by Head-Space Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Technique[J]. Chinese Journal of Animal Nutrition, 2020 , 32(6) : 2831 -2849 . DOI: 10.3969/j.issn.1006-267x.2020.06.044

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