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| Multivariate Statistical Analysis for Comparison of Volatile Flavor Components in Meat from Male and Female Yushu Yaks |
| PI Li, TAN Liang, CAO Junhu |
| 1. Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810001, China; 2. Key Laboratory of Tibetan Medicine Research, Chinese Academy of Sciences, Xining 810001, China; 3. Key Laboratory of Adaptation Evolution of Plateau Biota , Chinese Academy of Sciences, Xining 810001, China |
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Abstract Headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to identify the volatile components of meat from male and female Yushu yaks. Furthermore, principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and odor activity value (OAV) methods were used in combination to screen the key differential flavor compounds in male and female Yushu yak meats. A total of 62 volatile components identified, 54 of which were common to both, the predominant ones being aldehydes, alcohols and hydrocarbons. Aldehydes were important characteristic components of Yushu yak meat. The comparison of the contents of volatile flavor components showed that the flavor quality of female yak meat was better. Octanal, hexadecanal, 2-ethyl-1-hexanol, pentadecanal, toluene, nonanal, 2-(2-ethoxyethoxy)ethanol, 1-octanol, 3-hydroxy-2-butanone, trans-2-octene-1-ol and 1-octene-3-ol were selected by PCA as the key flavor substances to discriminate between male and female Yushu yak meats. Hexadecanal, nonanal, 1-octene-3-ol, 4-phenyl-2-butanone and 2,3-pentanedione were selected by OPLS-DA combined with OAV as the differential key volatile flavor substances between male and female Yusu yak meats.
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2023, Vol. 37 
