Abstract:

The flavor components in longissimus dorsi and gluteobiceps muscles of yak and dzo from Linzhi, Tibert were extracted using headspace-solid phase microextraction (HS-SPME) and then analyzed by gas chromatography-mass spectroscopy (GC-MS). The results showed that the varieties and content of flavor components of yak were significantly higher than those of dzo (P＜0.01). There are 96 flavor compounds in the longissimus muscle of yak, and the main compounds are aldehydes, accounting for 8.2448% of the total flavor components, which could be the characteristic flavor components of the yak meat. The main flavor components in the longissimus muscle of dzo are esters, accounting for 0.3037% of the total flavor components. The main flavor components in the gluteobiceps muscles of the two bovine species are esters. There are more varieties of flavor compounds in the gluteobiceps muscles of yak, however, their relative contents were lower.

Key words: yak, dzo, flavor components, headspace-solid phase micro-extraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS)