Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)

In this study, gas chromatography coupled to an ion mobility spectrometry (GC–IMS) was used for analyzing some volatile components and flavor fingerprint in samples from Jingyuan lambs of different ages (2, 6, and 12 months). The data obtained from ion mobility were processed using laboratory analysis view processing software for fingerprint recognition, and the principal component analysis (PCA) was performed. GC–IMS provided information on the characteristics and strength of 66 volatile flavor compounds (monomers and dimers). The differences in flavoring substances between lambs of different ages were observed. The compounds with higher intensity peaks in the lamb meat samples were alcohols (1-octen-3-ol, ethanol, (E)-2-hexen-1-ol, 1-pentanol, and 2-propanol), ketones (2-pentanone, 2-heptanone, 3-hydroxy-2-butanone, 2-hexanone, 2-butanone, 2-propanone, and 4-methyl-2-pentanone), aldehydes (n-nonanal, octanal, heptanal, 3-methylbutanal, hexanal, pentanal, 2-methylbutanal, (E)-2-octenal, (E)-2-nonenal, methional, and phenylacetaldehyde), esters (methyl benzoate), furan (2-pentylfuran), and thiazole (trimethylthiazole). The results showed that the flavor fingerprint in samples from Jingyuan lambs of different ages (2, 6, and 12 months) can be established by GC–IMS and PCA based on the identified volatile compounds. This method might be used for the rapid and comprehensive analysis of volatile components in lamb meat.