The Combined Analysis of GC-IMS and GC-MS Reveals the Differences in Volatile Flavor Compounds between Yak and Cattle-Yak Meat

Author:

Zhang Ben12,Cao Mengli12,Wang Xingdong12ORCID,Guo Shaoke12,Ding Ziqiang12,Kang Yandong12ORCID,Hu Liyan12,Xiong Lin12,Pei Jie12ORCID,Ma Yi3,Guo Xian12ORCID

Affiliation:

1. Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China

2. Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China

3. Institute of Animal Husbandry and Veterinary Science, Tianjin Academy of Agriculture Sciences, Tianjin 300381, China

Abstract

In order to investigate the composition and differences in volatile organic compounds (VOCs) in yak and cattle-yak meat and determine the key metabolites and metabolic pathways related to flavor formation. In this study, the VOCs and non-volatile metabolites in Longissimus dorsi muscle of two groups of samples were detected and analyzed by gas chromatography–ion migration spectrometry (GC-IMS) and gas chromatography–mass spectrometry (GC-MS). The results showed that 31 VOCs were identified by GC-IMS, including 5 alcohols, 5 ketones, 5 esters, 3 aldehydes, 2 furans, 2 hydrocarbons, 1 amine, 1 acid, 1 thiazole, 1 pyrazine, and 5 others. Most of them were alcohols, ketones, esters, and aldehydes. A total of 75 non-volatile metabolites with significant differences were obtained by GC-MS screening, among which amino acid contents such as serine, glycine, phenylalanine, and aspartic acid were significantly up-regulated in cattle-yak, and glutamic acid and tyrosine were significantly up-regulated in yak. The non-volatile differential metabolites in the two groups were significantly enriched in the metabolic pathways of arginine biosynthesis and oxidative phosphorylation. By combining GC-IMS and GC-MS, this study comprehensively and intuitively reflected the differences in VOCs between yak and cattle-yak meat, and clarified the metabolomic reasons for the differences in VOCs, so as to provide a theoretical basis for meat quality improvement.

Funder

National Key Research and Development Program of China

Xiahe County East and West Collaboration Technology Project

China Agriculture Research System of MOF and MARA

Tianjin Academy of Agricultural Sciences seed industry independent innovation special grant

Innovation Project of Chinese Academy of Agricultural Sciences

Publisher

MDPI AG

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