Differentiation of Goat Meat Freshness Using Gas Chromatography with Ion Mobility Spectrometry

To investigate the flavor changes in goat meat upon storage, the volatile components observed in goat meat after different storage periods were determined using gas chromatography-ion mobility spectrometry (GC-IMS). A total of 38 volatile organic compounds (VOCs) were determined from the goat meat s...

Full description

Saved in:
Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2023-05, Vol.28 (9), p.3874
Main Authors: He, Shan, Zhang, Bin, Dong, Xuan, Wei, Yuqing, Li, Hongtu, Tang, Bo
Format: Article
Language:English
Subjects:
Acetic acid
Alcohol
Alcohols
Alcohols - analysis
Aldehydes
Aldehydes - analysis
Analysis
Chromatography
Esters
Ethers
Ethyl acetate
Food
Food quality
Freshness
Gas chromatography
Gas Chromatography-Mass Spectrometry - methods
GC-IMS
goat meat
Goats
Ion Mobility Spectrometry - methods
Ionic mobility
Ketones
Mass spectrometry
Meat
Meat - analysis
Meat products
Meat quality
Mobility
Organic compounds
PCA
Principal components analysis
Retention
Scientific imaging
Spectrometry
Spectrum analysis
storage time
VOCs
volatile components
Volatile organic compounds
Volatile Organic Compounds - analysis
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:To investigate the flavor changes in goat meat upon storage, the volatile components observed in goat meat after different storage periods were determined using gas chromatography-ion mobility spectrometry (GC-IMS). A total of 38 volatile organic compounds (VOCs) were determined from the goat meat samples, including alcohols, ketones, aldehydes, esters, hydrocarbons, ethers, and amine compounds. 1-Hexanol, 3-Hydroxy-2-butanone, and Ethyl Acetate were the main volatile substances in fresh goat meat, and they rapidly decreased with increasing storage time and can be used as biomarkers for identifying fresh meat. When combined with the contents of total volatile basic-nitrogen (TVB-N) and the total numbers of bacterial colonies observed in physical and chemical experiments, the characteristic volatile components of fresh, sub-fresh, and spoiled meat were determined by principal component analysis (PCA). This method will help with the detection of fraudulent production dates in goat meat sales.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules28093874