关键词: 滩羊肉；挥发性风味物质；脂肪酸；气相色谱-离子迁移谱

Abstract: The volatile components and fatty acids in biceps femoris, longissimus dorsi and triceps brachii muscles from Tan sheep slaughtered at six months of age were determined. The volatile flavor compounds in lamb meat were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) and a fingerprint was established. The results showed that a total of 44 volatile compounds were identified, including 15 aldehydes, 11 alcohols, 9 ketones, 6 esters, 2 thiazoles and 1 furan, with hexanal, nonanal, 1-octen-3-ol, 3-hydroxy-2-butanone and ethyl acetate being the major ones. Based on the information of the fingerprint, principal component analysis could clearly discriminate lamb muscles according to characteristic flavor compounds, with the first two principal components together explaining 90% of the total variance. The saturated fatty acid/unsaturated fatty acid ratios in longissimus dorsi, biceps femoris and triceps brachii were 0.84, 0.92 and 0.93, respectively, which were close to the value of 1:1 recommended by Chinese Nutrition Society. The content of polyunsaturated fatty acids in longissimus dorsi was higher than that in triceps brachi. The abundant content of unsaturated fatty acids could contribute to the flavor of lamb.

Key words: Tan lamb meat; volatile flavor components; fatty acids; gas chromatography-ion mobility spectrometry