Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography–Ion Mobility Spectrometry

Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography–Ion Mobility Spectrometry

The production of high-quality specialty meats has emerged as a prominent research focus within the livestock industry, under the broader concept of big food. However, the composition and variances of volatile compounds (VOCs) in donkey meat (DM) and horse meat (HM) remain unclear, which complicates...

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Bibliographic Details
Main Authors: Yan Zhao, Xinyi Du, Shuang Liu, Mengqi Sun, Limin Man, Mingxia Zhu, Guiqin Liu, Muhammad Zahoor Khan, Changfa Wang, Mengmeng Li
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
donkey meat
horse meat
gas chromatography–ion mobility spectrometry
volatile compounds
flavor
multivariate analysis
Online Access:https://www.mdpi.com/2304-8158/14/7/1203
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