{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T04:55:51Z","timestamp":1791608151646,"version":"4.3.4"},"reference-count":31,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2025,5,1]],"date-time":"2025-05-01T00:00:00Z","timestamp":1746057600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2025,8,30]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUD<\/jats:title>\n                    <jats:p>\n                      To clarify the variations in flavor characteristics among various Tibetan sheep breeds (Gangba, Huoerba, Sewa, Duoma and Awang) across different mutton portions (\n                      <jats:italic>M. longissimus thoracis et lumborum<\/jats:italic>\n                      , topside, thick flank and shoulder fillet), HS\u2010SPME\u2010GC\u2010MS and HS\u2010GC\u2010IMS were performed with multivariate statistical analysis to characterize the volatile organic compounds (VOCs) in Tibetan sheep mutton.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>The results identified 89 and 75 VOCs using HS\u2010SPME\u2010GC\u2010MS and HS\u2010GC\u2010IMS, respectively, with aldehydes, ketones and alcohols as the primary compound classes. The main flavor characteristic substances were 1\u2010octen\u20103\u2010ol, 3\u2010hydroxy\u20102\u2010butanone, 2,3\u2010pentanedione, acetone, octanal, 2\u2010pentylfuran, nonanal, hexanal, 1\u2010hexanol, 2\u2010butanone, 1\u2010pentanol, heptanal, 2\u2010pentanone, 1\u2010penten\u20103\u2010ol and benzaldehyde, contributing notes of fruity, floral, grassy, caramel, baking and creamy aromas. The contributing compounds of odor activity value\u2009&gt;\u20091 were successfully determined, enabling the characterization of Tibetan sheep mutton flavor profiles. Fingerprints were applied to distinguish common and unique VOCs across different mutton portions from the studied breeds. Samples were effectively categorized by principal component analysis and partial least squares discriminant analysis (PLS\u2010DA) according to their aroma characteristics, and a stable model (variable importance in projection (VIP)) was established through PLS\u2010DA, highlighting hexanal, 1\u2010hexanol, 2\u2010butanone, 1\u2010pentanol, heptanal, 1\u2010octen\u20103\u2010ol, 3\u2010hydroxy\u20102\u2010butanone, 2\u2010pentanone, octanal, ethanol, acetone, 1\u2010penten\u20103\u2010ol, 2,3\u2010pentanedione and acetic acid with VIP\u2009&gt;\u20091.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>The findings reveal the VOC profiles of various mutton portions of Tibetan sheep breeds, offering insights for product development and enhancing the understanding of flavor in Tibetan sheep meat products. \u00a9 2025 Society of Chemical Industry.<\/jats:p>\n                  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