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| Influence of different extraction methods on the flavor of Tibetan sheep oil based on GC-IMS |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230517 |
| KeyWord:Tibetan sheep oil extraction method sensory evaluation gas chromatography-ion mobility spectrometry volatile compound |
| FundProject:青海省科技厅重大科技专项;藏羊产业提质增效标准化生产体系构建（2022-NK-169）；藏羊肉冷链关键技术与高值化利用技术集成与示范（2022-NK-169-4） |
| Author Name | Affiliation | | ZHAO Yuxin, HAN Lijuan, GE Shipeng, SUN Shengnan, GUI Linsheng,
HOU Shengzhen, WANG Zhiyou, YANG Baochun | College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China |
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| Abstract: |
| In order to study the differences in flavor of Tibetan sheep oil obtained by different extraction methods, the differences in volatile compounds of Tibetan sheep oil obtained by different extraction methods (wet boiling, dry boiling, microwave heating, Soxhlet extraction and ultrasound-assisted enzymatic hydrolysis) were analyzed using sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) technology combined with principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that the score of color, taste and odor intensity of Tibetan sheep oil obtained by wet boiling were higher, and the sensory quality was the best. A total of 42 volatile components were identified in the five Tibetan sheep oils, including 20 aldehydes (13.68%-56.56%), 10 alcohols (23.62%-42.11%), 5 ketones (3.01%-34.06%), 5 esters (1.68%-12.95％), and 2 acids (11.40%-22.13%). The results of PCA showed that the volatile compounds of Tibetan sheep oil in the Soxhlet extraction group were significantly different from those in other 4 groups. The model established by OPLS-DA was able to effectively differentiate between different extraction methods of Tibetan sheep oil, and 16 characteristic volatile components were screened based on the variable importance in projection (VIP) values greater than 1, which were acetone, ethanol, ethyl acetate, 1-hexanal D, propionaldehyde, butanol M, 1-hexanal M, 2-methylbutanal, 3-methyl-1-butanol M, 3-methylbutanal, 1-pentanol, butanol D, butyraldehyde M, acetic acid M, valeraldehyde M, and butyraldehyde D. In conclusion, the flavor of Tibetan sheep oil obtained from different extraction methods has differences. |
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