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. 2024 Sep 30;13(19):3130.
doi: 10.3390/foods13193130.

Volatile Flavor Analysis in Yak Meat: Effects of Different Breeds, Feeding Methods, and Parts Using GC-IMS and Multivariate Analyses

Hongqiang Li  1 , Bin Xi  2 , Shuqin Lin  1 , Defu Tang  1 , Yaqin Gao  2 , Xiangmin Zhao  1 , Jing Liang  1 , Wanyun Yang  1 , Jinlu Li  1
Affiliations

Volatile Flavor Analysis in Yak Meat: Effects of Different Breeds, Feeding Methods, and Parts Using GC-IMS and Multivariate Analyses

Hongqiang Li et al. Foods. .

Abstract

This study investigates the effects of breeds, feeding methods, and parts on the volatile flavor of yak meat. Gas chromatography-ion mobility spectrometry (GC-IMS) and multivariate analysis were used to analyze the volatile organic components (VOCs) in yak meat from various sources. A total of 71 volatile compounds were identified, 53 of which were annotated based on the GC-IMS database. These include 20 alcohols, 16 ketones, 10 aldehydes, four alkenes, one ester, one acid, and one furan. Using VOC fingerprinting and multivariate analysis, yak meats from different sources were distinctly categorized. Breed had the most significant impact on yak meat VOCs, followed by feeding method and then part. Six volatiles with a variable importance in projection value greater than one were identified as potential markers for distinguishing yak meat. This study offers insights into the flavor profile of yak meat from different sources and demonstrates the efficacy of GC-IMS and multivariate analysis in characterizing and discriminating meats.

Keywords: GC-IMS; VOCs; multivariate analysis; volatile flavor; yak meat.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 1
Figure 1
Distribution of sampling points in Gansu and Qinghai Province, China.
Figure 2
Figure 2
VOC profiles of yak meat from different sources. Number of VOCs (A), number of VOC categories (B), and percentages of VOC types (C).
Figure 3
Figure 3
Comparison of VOCs in yak meat from different sources. Topographic representations of spectra for VOCs in yak meat from various feeding methods (A), parts (B), and breeds (C).
Figure 4
Figure 4
Multivariate analysis of VOCs in yak meat from different sources. Principal component analysis (PCA) (A), partial least squares discriminant analysis (PLS-DA) (B) score plots based on flavoromics data, corresponding PLS-DA validation plots (C), differential VOCs between yak meats from different sources (VIP > 1) (D), and cluster analysis (E) and signal intensity (F) of differential VOCs. Statistical analysis was performed using one-way ANOVA. Different letters indicate significant differences (p < 0.05).
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