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| Volatile Flavor Compounds in Muscles from Different Carcass Cuts of Qianbei Ma Goat |
| WANG Lunxing, ZHANG Hongli, CHEN Deqin, DENG Weixi, YANG Ze, WU Yihua |
| 1.Department of Modern Agriculture, Zunyi Vocational and Technical College, Zunyi 563000, China; 2.Xishui County Qiandao Food Technology Co. Ltd., Xishui 564600, China |
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Abstract Muscle samples were collected from seven different carcass cuts of 24-month-old Qianbei Ma goats: belly, striploin, breast and flap, tenderloin, neck, foreleg and hindleg to determine volatile components by headspace solid phase microextraction-gas chromatography-mass spectrometry. The results showed that a total of 52 volatile flavor components belonging to nine chemical classes were identified in all samples, including 17 alcohols, 7 ketones, 14 acids, 5 aldehydes, and other types (esters, alkanes and phenols). By using principal component analysis (PCA) and cluster heat map analysis as well as comparing the relative odor activity values (ROAVs) of volatile flavor components among the seven cuts, it was determined that the main flavor substances of Qianbei Ma goat meat were alcohol and aldehydes, mainly octanal, nonanal, 1-octen-3-ol, heptanol and n-octanol.
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2021, Vol. 35 
