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

文献类型： 外文期刊

第一作者： Li, Hongqiang

作者： Li, Hongqiang;Zhao, Xiangmin;Qin, Shizhen;Li, Jinlu;Tang, Defu;Xi, Bin;Xi, Bin

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关键词： Chicken meat; Different breeds; Volatile flavor; HS-GC-IMS; Multivariate analysis

期刊名称：HELIYON （ 影响因子：4.0； 五年影响因子：4.1 ）

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年卷期： 2024 年 10 卷 8 期

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收录情况： SCI

摘要： 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.

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