Gc-Ims and Multivariate Analyses of Flavors in Different Chinese Breeds of Chickens

Abstract

This study examined the difference in volatile flavor characteristics among four different local chickens by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). In total, 65 volatile organic compounds (VOCs) were identified, of which 43 were annotated, including 17 aldehydes, 12 ketones, 7 alcohols, 5 esters, and 2 acids. The chicken meats from the four breeds exhibited good separation in topographic plots, VOC fingerprinting, and multivariate analysis. Meanwhile, 20 different volatile components, with variable importance in projection value > 1, were selected as potential markers to distinguish different breeds of chicken by partial least squares discriminant analysis. These findings provide insights into the flavor traits of chicken meat. Also, HS-GC-IMS combined with multivariate analysis can be a convenient and powerful method for characterizing different meats.

Keywords: Chicken meat, Different breeds, Flavor compounds, HS-GC-IMS, Multivariate analysis