Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods
Joint Authors
Zhan, Ping
Tian, Honglei
Chen, Haitao
Sun, Baoguo
Zhang, Yu-Yu
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-09-24
Country of Publication
Egypt
No. of Pages
8
Abstract EN
A method for chromatographic fingerprinting of flavor was established for the quality control of mutton.
Twenty-five mutton samples that were chosen from twelve batches were investigated by gas chromatography-mass spectroscopy (GC-MS) and gas chromatography-olfactometry (GC-O).
Spectral correlative chromatograms combined with GC-O assessment were employed, and 32 common odor-active compounds that characterize mutton flavor fingerprint were obtained.
Based on the flavor chromatographic fingerprint data, principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were designed and employed as chromatographic fingerprint methods.
Defined categories were perfectly discriminated after PLS-DA was conducted on the fused matrix, demonstrating a 100% accurate classification.
Fourteen constituents were further screened with PLS-DA to be the main chemical markers, and they were used to develop similar approaches for the determination of mutton quality and traceability.
The flavor fingerprint of mutton established using SPME-GC-MS/O coupled with PLS-DA is appropriate for differentiating and identifying samples, and the procedure would be used in quality control.
American Psychological Association (APA)
Zhan, Ping& Tian, Honglei& Sun, Baoguo& Zhang, Yu-Yu& Chen, Haitao. 2017. Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1176182
Modern Language Association (MLA)
Zhan, Ping…[et al.]. Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods. Journal of Food Quality No. 2017 (2017), pp.1-8.
https://search.emarefa.net/detail/BIM-1176182
American Medical Association (AMA)
Zhan, Ping& Tian, Honglei& Sun, Baoguo& Zhang, Yu-Yu& Chen, Haitao. Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1176182
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1176182