Establishment of Mutton Characteristic Flavor Fingerprint
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Abstract:
Fifteen mutton samples from different districts were analyzed by gas chromatography-mass spectroscopy (GC-MS) and gas chromatography-olfactometry (GC-O), among which 14 samples were selected to establish a flavour fingerprint according to the results of clustering analysis. Thirty-four compounds were identified as odor-active compounds of characteristic information of mutton flavour fingerprint. The validation of method for fingerprint establishment was evaluated by the test of precision, repeatability and stability, and the similarities of the 14 mutton samples were more than 0.80, indicating that the samples from different batches were relatively consistent. These results also indicated that the method was reliable and applicable to establish chromatographic fingerprint of mutton flavor. Based on the fingerprint, it could be easily to differentiate mutton from other meats a0nd fraud samples by principal component analysis (PCA).
