<abstract xmlns="http://www.w3.org/1999/xhtml"><p>In order to characterize the volatile compounds composition of lamb meat, 3 groups of baked leg muscle samples from two Polish native sheep breeds: Świniarka aged 9 months (S9), Wrzosówka aged 9 months (W9), and Wrzosówka aged 7 months (W7), were analyzed by HS-SPME-GC/MS, followed by multivariate statistics comprising the F-ratio method for variables pre-selection, and PCA-LDA analysis. Ninety seven volatile compounds were determined, out of which 74 were identified. The largest classes of volatile compounds were aldehydes and furans followed by alcohols, hydrocarbons, ketones, and sulfur and nitrogen compounds. Statistically significant differences between the S9, W9, and W7 groups were observed for 11 volatiles, i.e.: pentanal; hexanal; 1,3-octadiene; benzaldehyde; 3-ethyl-2-methyl-1,3-hexadiene; 3-octen-2-one; 2-octenal; 2-hexylfuran; tetradecanal; pentadecanal; hexadecanal. The HS-SPME-GC/MS method coupled with chemometrics, based on the relative intensity spectral data of these volatiles, proved to be an effective tool for the discrimination of lambs according to breed and age. The classification accuracy value for the S9, W9, and W7 groups was 100%.</p></abstract>

In order to characterize the volatile compounds composition of lamb meat, 3 groups of baked leg muscle samples from two Polish native sheep breeds: Świniarka aged 9 months (S9), Wrzosówka aged 9 months (W9), and Wrzosówka aged 7 months (W7), were analyzed by HS-SPME-GC/MS, followed by multivariate statistics comprising the F-ratio method for variables pre-selection, and PCA-LDA analysis. Ninety seven volatile compounds were determined, out of which 74 were identified. The largest classes of volatile compounds were aldehydes and furans followed by alcohols, hydrocarbons, ketones, and sulfur and nitrogen compounds. Statistically significant differences between the S9, W9, and W7 groups were observed for 11 volatiles, i.e.: pentanal; hexanal; 1,3-octadiene; benzaldehyde; 3-ethyl-2-methyl-1,3-hexadiene; 3-octen-2-one; 2-octenal; 2-hexylfuran; tetradecanal; pentadecanal; hexadecanal. The HS-SPME-GC/MS method coupled with chemometrics, based on the relative intensity spectral data of these volatiles, proved to be an effective tool for the discrimination of lambs according to breed and age. The classification accuracy value for the S9, W9, and W7 groups was 100%.

Composition of Volatile Compounds in Heat-Treated Meat from Polish Native Sheep Breeds Using HS-SPME-GC/MS – Chemometric Classification Based on Breed and Age

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

In order to characterize the volatile compounds composition of lamb meat, 3 groups of baked leg muscle samples from two Polish native sheep breeds: Świniarka...

Composition of Volatile Compounds in Heat-Treated Meat from Polish Native Sheep Breeds Using HS-SPME-GC/MS – Chemometric Classification Based on Breed and Age

Published Online: Jan 29, 2021

Page range: 331 - 346

Received: Sep 19, 2019

Accepted: May 27, 2020

DOI: https://doi.org/10.2478/aoas-2020-0058

Keywords
native breeds, sheep meat, SPME-GC/MS, chemometrics, Fisher’s ratio

© 2020 Robert Gąsior et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Composition of Volatile Compounds in Heat-Treated Meat from Polish Native Sheep Breeds Using HS-SPME-GC/MS – Chemometric Classification Based on Breed and Age

Published Online: Jan 29, 2021

Page range: 331 - 346

Received: Sep 19, 2019

Accepted: May 27, 2020

DOI: https://doi.org/10.2478/aoas-2020-0058

Keywordsnative breeds, sheep meat, SPME-GC/MS, chemometrics, Fisher’s ratio

© 2020 Robert Gąsior et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Keywords
native breeds, sheep meat, SPME-GC/MS, chemometrics, Fisher’s ratio