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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MDPI AG
2025-03-01
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| author | Yan Zhao Xinyi Du Shuang Liu Mengqi Sun Limin Man Mingxia Zhu Guiqin Liu Muhammad Zahoor Khan Changfa Wang Mengmeng Li |
| author_facet | Yan Zhao Xinyi Du Shuang Liu Mengqi Sun Limin Man Mingxia Zhu Guiqin Liu Muhammad Zahoor Khan Changfa Wang Mengmeng Li |
| author_sort | Yan Zhao |
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| description | 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 their effective identification. In the present study, the VOCs of DM and HM were analyzed using gas chromatography–ion mobility spectrometry (GC-IMS) in combination with a multivariate analysis. Our results indicate that a total of 39 VOCs were identified in both DM and HM. These VOCs were categorized into five groups: aldehydes (39.53%), ketones (28.89%), alcohols (28.89%), acids (6.98%), and furans (2.33%). Compared with HM, the concentration of aldehydes, ketones, and alcohols in DM is significantly higher. (<i>p</i> < 0.001). Additionally, 16 characteristic-flavor VOCs were identified in both types of meat, with notable compounds including oct-1-en-3-ol, 3-hexanone, and heptanol. Topography, fingerprinting, and multivariate analysis effectively differentiated the VOC profiles of DM and HM. Furthermore, the 28 differential VOCs identified in DM and HM were all significantly higher in DM than in HM. In summary, this study conducted a comprehensive analysis of the VOC composition and characteristic flavor compounds in DM and HM, highlighting key differential VOCs. These findings contribute valuable data for flavor regulation and offer technical support for detecting the adulteration of DM with HM. The difference in sensory quality between DM and HM needs further research. |
| format | Article |
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| institution | DOAJ |
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| language | English |
| publishDate | 2025-03-01 |
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| series | Foods |
| spelling | doaj-art-73a50f0293d94e6098467db5f5f01a752025-08-20T03:06:30ZengMDPI AGFoods2304-81582025-03-01147120310.3390/foods14071203Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography–Ion Mobility SpectrometryYan Zhao0Xinyi Du1Shuang Liu2Mengqi Sun3Limin Man4Mingxia Zhu5Guiqin Liu6Muhammad Zahoor Khan7Changfa Wang8Mengmeng Li9School of Agriculture and Biology, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, ChinaSchool of Agriculture and Biology, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, ChinaSchool of Agriculture and Biology, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, ChinaSchool of Agriculture and Biology, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, ChinaSchool of Agriculture and Biology, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, ChinaSchool of Agriculture and Biology, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, ChinaSchool of Agriculture and Biology, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, ChinaSchool of Agriculture and Biology, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, ChinaSchool of Agriculture and Biology, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, ChinaSchool of Agriculture and Biology, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, ChinaThe 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 their effective identification. In the present study, the VOCs of DM and HM were analyzed using gas chromatography–ion mobility spectrometry (GC-IMS) in combination with a multivariate analysis. Our results indicate that a total of 39 VOCs were identified in both DM and HM. These VOCs were categorized into five groups: aldehydes (39.53%), ketones (28.89%), alcohols (28.89%), acids (6.98%), and furans (2.33%). Compared with HM, the concentration of aldehydes, ketones, and alcohols in DM is significantly higher. (<i>p</i> < 0.001). Additionally, 16 characteristic-flavor VOCs were identified in both types of meat, with notable compounds including oct-1-en-3-ol, 3-hexanone, and heptanol. Topography, fingerprinting, and multivariate analysis effectively differentiated the VOC profiles of DM and HM. Furthermore, the 28 differential VOCs identified in DM and HM were all significantly higher in DM than in HM. In summary, this study conducted a comprehensive analysis of the VOC composition and characteristic flavor compounds in DM and HM, highlighting key differential VOCs. These findings contribute valuable data for flavor regulation and offer technical support for detecting the adulteration of DM with HM. The difference in sensory quality between DM and HM needs further research.https://www.mdpi.com/2304-8158/14/7/1203donkey meathorse meatgas chromatography–ion mobility spectrometryvolatile compoundsflavormultivariate analysis |
| spellingShingle | Yan Zhao Xinyi Du Shuang Liu Mengqi Sun Limin Man Mingxia Zhu Guiqin Liu Muhammad Zahoor Khan Changfa Wang Mengmeng Li Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography–Ion Mobility Spectrometry Foods donkey meat horse meat gas chromatography–ion mobility spectrometry volatile compounds flavor multivariate analysis |
| title | Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography–Ion Mobility Spectrometry |
| title_full | Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography–Ion Mobility Spectrometry |
| title_fullStr | Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography–Ion Mobility Spectrometry |
| title_full_unstemmed | Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography–Ion Mobility Spectrometry |
| title_short | Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography–Ion Mobility Spectrometry |
| title_sort | characterization and discrimination of volatile compounds of donkey and horse meat based on gas chromatography ion mobility spectrometry |
| topic | donkey meat horse meat gas chromatography–ion mobility spectrometry volatile compounds flavor multivariate analysis |
| url | https://www.mdpi.com/2304-8158/14/7/1203 |
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