GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens

Hongqiang Li; Xiangmin Zhao; Shizhen Qin; Jinlu Li; Defu Tang; Bin Xi

doi:10.1016/j.heliyon.2024.e29664

GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens

Heliyon. 2024 Apr 15;10(8):e29664. doi: 10.1016/j.heliyon.2024.e29664. eCollection 2024 Apr 30.

Authors

Hongqiang Li¹, Xiangmin Zhao¹, Shizhen Qin¹, Jinlu Li¹, Defu Tang¹, Bin Xi²

Affiliations

¹ College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, 730070, China.
² Laboratory of Quality & Safety Risk Assessment for Livestock Products of Ministry of Agriculture, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, 730050, China.

Abstract

This study examined the difference in volatile flavor characteristics among four different local breeds of chicken by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with multivariate analysis. In total, 65 volatile organic compounds (VOCs) were identified (17 aldehydes, 12 alcohols, 7 ketones, 5 esters, 2 acids, and 22 unidentified, i.e., 26.15% aldehydes, 18.46% alcohols, 10.77% ketones, 7.69% esters, 3.08% acids, and 33.84% unidentified), of which 43 were annotated. The chicken meats from the four breeds exhibited good separation in topographic plots, VOC fingerprinting, and multivariate analysis. Meanwhile, 20 different volatile components, with variable importance in projection value > 1, were selected as potential markers to distinguish different breeds of chicken by partial least squares discriminant analysis (PLS-DA). These findings provide insights into the flavor traits of chicken meat. Also, HS-GC-IMS combined with multivariate analysis can be a convenient and powerful method for characterizing different meats.

Keywords: Chicken meat; Different breeds; HS-GC-IMS; Multivariate analysis; Volatile flavor.