Analysis of Volatile Flavor Compounds in Different Muscle Tissues of Yanbian Cattle by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
SUN Bin, CUI Yan, SHENG Wanli, ZHANG Junfang, TANG Lin, WANG Enze, WANG Ying, LI Qiang, LI Xiangzi
1.Jilin Beef Cattle Science and Industrial Technology Major Demand Collaborative Innovation Center, Engineering Research Center of North-East Cold Region Beef Cattle Science and Technology Innovation, Ministry of Education, Yanbian University, Yanji 133002, China; 2.Technical Center of Hohhot Customs District, Hohhot 010020, China
Abstract：The current study aimed to investigate the volatile flavor compounds of different muscle tissues of Yanbian cattle. In this experiment, six Yanbian cattle were raised under the same management and feeding conditions and slaughtered at the same age, and muscle samples were collected from six different carcass locations: round, ribeye, high rib, tenderloin, spine rib and brisket for determination of volatile flavor compounds using solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). The relative contents of volatile compounds were determined by the peak area normalization method, and based on them the key volatile flavor compounds were determined for each carcass part. A total of 79 volatile compounds were detected, including aldehydes, alcohols, ketones, alkanes, esters, amines and olefins, of which 29 were found in the spine rib, 40 in the tenderloin, 28 in the high rib, 25 in the rump, 29 in the brisket, and 35 in the ribeye. There were obvious differences in the composition and content of volatile compounds among the six parts. The relative contents of aldehydes and amines in the brisket were the highest, the relative contents of esters and alcohols in the tenderloin were the highest, and the relative contents of olefins and alkanes in the spine rib were the highest. No ketones were detected in the spine rib, while the round was rich in ketones.
孙 斌，崔 岩，盛万里，张军芳，唐 琳，王恩泽，王 英，李 强，李香子. 顶空固相微萃取-气相色谱-质谱联用分析延边牛不同肌肉组织的挥发性风味物质[J]. 肉类研究, 2022, 36(4): 35-40.
SUN Bin, CUI Yan, SHENG Wanli, ZHANG Junfang, TANG Lin, WANG Enze, WANG Ying, LI Qiang, LI Xiangzi. Analysis of Volatile Flavor Compounds in Different Muscle Tissues of Yanbian Cattle by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry. Meat Research, 2022, 36(4): 35-40.
2022, Vol. 36 
