GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens

作者：Hongqiang Li, Xiangmin Zhao, Shizhen Qin, Jinlu Li, Defu Tang, Bin Xi · 发表于：Heliyon · 年份：2024 · DOI：10.1016/j.heliyon.2024.e29664 · 被引用次数：21 · 研究领域：Meat and Animal Product Quality、Animal Nutrition and Physiology、Advanced Chemical Sensor Technologies

This study examined the difference in volatile flavor characteristics among four different local breeds of chicken by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with multivariate analysis. In total, 65 volatile organic compounds (VOCs) were identified (17 aldehydes, 12 alcohols, 7 ketones, 5 esters, 2 acids, and 22 unidentified, i.e., 26.15% aldehydes, 18.46% alcohols, 10.77% ketones, 7.69% esters, 3.08% acids, and 33.84% unidentified), of which 43 were annotated. The chicken meats from the four breeds exhibited good separation in topographic plots, VOC fingerprinting, and multivariate analysis. Meanwhile, 20 different volatile components, with variable importance in projection value > 1, were selected as potential markers to distinguish different breeds of chicken by partial least squares discriminant analysis (PLS-DA). These findings provide insights into the flavor traits of chicken meat. Also, HS-GC-IMS combined with multivariate analysis can be a convenient and powerful method for characterizing different meats.