Abstract: Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was performed to analyze the volatile organic compounds (VOCs) of the tenderloin, belly and rump of commercially reared pigs, the rump of black pigs and the rump of Chinese indigenous pigs. Further, we investigated the difference in the characteristic flavors of pork meat among carcass locations and breeds. The results showed that a total of 41 compounds were identified from the different meat cuts, mainly including aldehydes, ketones and alcohols. A total of 29 compounds were identified from the rumps of different breeds, mainly including aldehydes, ketones, alcohols and pyrazoles. The characteristic chromatographic regions of the tenderloin included 2,3-butanedione, 2,3-pentadione and 2-butanone. The belly contained some unique aldehydes and alcohols at high concentrations as well as higher levels of shared aldehydes and alcohols compared to the other four samples, and its characteristic chromatographic regions included trans-2-octenal, trans-2-heptenal, furfuryl alcohol, 3-octanol, octanal, nonaldehyde and trans-2-hexene-1-alcohol. Few unique VOCs were detected in the rump, with only 2-methylpyrazine and 2,5-dimethylpyrazine being the major ones. Pyrazines were more abundant in the rumps of black pigs and Chinese indigenous pigs than in commercially reared pigs. Based on the established fingerprint combined with principal component analysis (PCA), the five pork samples could be clearly distinguished from each other. GC-IMS is a simple, rapid and non-destructive analytic technique, and its application can provide a reference and theoretical basis for the identification of volatile flavor components and adulteration in as well as breed discrimination of pork samples.

Key words: headspace-gas chromatography-ion mobility spectrometry; pork samples; volatile flavor compounds