关键词: 气相离子迁移色谱；羊肉；特征风味；指纹图谱

Abstract: The characteristic flavors of 71 mutton samples from Altay, Bashibai, Bayinbuluk, Duolang, Hetian and Kazakh sheep from six different regions of Xinjiang respectively were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). Out of these, 52 samples with similarities more than 85% were selected to establish flavor fingerprints according to the results of clustering analysis by Matching matrix in LAV (Laboratory Analytical Viewer) software. The differences between the characteristic flavors of mutton samples from different regions were compared, and the characteristic components, characteristic peaks, and characteristic marker substances and their contents were determined. The results indicated that 2-ethyl-1-hexanol was identified as characteristic ?avor compounds of Altay sheep meat; ethyl acetate, 3-methyl butyraldehyde and n-butanal as characteristic ?avor compounds of Bashibai sheep meat; benzaldehyde, 3-methylpentanoic acid and 5-methyl-2-furanmethanol as characteristic ?avor compounds of Bayinbuluk sheep meat; ethyl acetate and octanone as characteristic ?avor compounds of Duolang sheep meat; 2-octanol as characteristic ?avor compounds of Hetian sheep meat; and hydroxyacetone, (E)-2-heptenal and 3-hexen-1-ol as characteristic ?avor compounds of Kazakh sheep meat. Based on the fingerprints, principal component analysis (PCA) was performed, showing that there were differences among the characteristics flavors of Altay, Bashibai, Bayinbuluk, Duolang, Hetian and Kazakh sheep meat, especially among Altay, Bashibai, Duolang and Kazakh sheep meat, indicating that the flavor fingerprints can be used for evaluating the quality, tracing the origin and identifying the authenticity of mutton from different regions of Xinjiang.

Key words: gas chromatography-ion mobility spectrometry; mutton; characteristic flavor; fingerprints