Identification method of volatile flavor compound in meat and use thereof

Abstract

The present disclosure relates to an identification method of volatile flavor compounds in meat and use thereof in meat line identification. The identification method includes the following steps: step 1, sample treatment: selecting meat samples for incubation; step 2, sample analysis: analyzing gas samples of the meat samples obtained in step 1 by gas chromatography-ion mobility spectrometry (GC-IMS); and step 3, data analysis: qualitatively analyzing compounds using Library Search software of a gas chromatograph-ion mobility spectrometer to obtain a composition and peak intensities thereof, and establishing visual fingerprints according to data of relative ion peak intensities of the gas samples. According to the method, the trace volatile flavor compounds in the meat can be rapidly identified, featuring stable results, short analysis time, and visualization. The method can be used in application fields of flavor compound analysis, quality identification, origin traceability, and grade discrimination of meat products.

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