{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:03:36Z","timestamp":1792789416479,"version":"4.5.0"},"reference-count":38,"publisher":"MDPI AG","issue":"24","license":[{"start":{"date-parts":[[2022,12,9]],"date-time":"2022-12-09T00:00:00Z","timestamp":1670544000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Special Basic Research Fund for Central Public-interest Scientific Institution Basal Research Fund","award":["2022-YWF-ZYSQ-09"],"award-info":[{"award-number":["2022-YWF-ZYSQ-09"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Volatile compounds play vital roles in food sensory attributes and food quality. An analysis of volatile compounds could illustrate the sensory attributes at the microscale level. Here, untargeted profiling approaches for volatiles in five most-consumed meat species were established using headspace SPME-GC\/high resolution Orbitrap MS. An extended high-resolution database of meat volatile compounds was established to enhance the qualification accuracy. Using sulfur-containing compounds, aldehydes, and ketones as the research model, the parameters including fiber coating types, extraction temperature, extraction time, and desorbing time were optimized. Principle component analysis, volcano analysis and partial least squares discriminant analysis were applied to run the classification and the selection of discriminant markers between meat varieties, respectively. Different varieties could be largely distinguished according to the volatiles\u2019 profiles. 1-Octen-3-ol, 1-octen-3-one, 2-pentyl furan and some other furans degraded from n-6 fatty acids would contribute to distinguishing duck meat from other categories, while methyl esters mainly from oleic acid as well as dimethyl sulfoxide and carbon disulfide possibly produced from the sulfur-containing amino acids contributed to the discrimination of beef. Therefore, volatiles\u2019 profiling not only could interpret the aroma style in meat but also could be another promising method for meat differentiation and authentication.<\/jats:p>","DOI":"10.3390\/foods11243997","type":"journal-article","created":{"date-parts":[[2022,12,12]],"date-time":"2022-12-12T03:36:09Z","timestamp":1670816169000},"page":"3997","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":31,"title":["Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6098-1889","authenticated-orcid":false,"given":"Youyou","family":"Yang","sequence":"first","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Li","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China"},{"name":"Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiangtao","family":"Xing","sequence":"additional","affiliation":[{"name":"Thermo Fisher Scientific, 8\/F, Tower C, Global Trade Center, No. 36, Beisanhuan East Road, Dongcheng District, Beijing 100013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weihai","family":"Xing","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chaohua","family":"Tang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China"},{"name":"Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhenghua","family":"Rao","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junmin","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China"},{"name":"Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,9]]},"reference":[{"key":"ref_1","first-page":"2421","article-title":"Comparison Analysis of Meat Quality and Flavor of Different Breeds and Feeding Periods of Broilers","volume":"30","author":"Xiaojun","year":"2018","journal-title":"Chin. J. Anim. Nutr."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1016\/j.cofs.2020.04.005","article-title":"Methodologies to Advance the Understanding of Flavor Chemistry","volume":"33","year":"2020","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"288","DOI":"10.1016\/j.foodchem.2017.09.036","article-title":"Ageing and Retail Display Time in Raw Beef Odour According to the Degree of Lipid Oxidation","volume":"242","author":"Resconi","year":"2018","journal-title":"Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1016\/j.lwt.2019.04.067","article-title":"Effects of Cooking Methods on Changes in Fatty Acids Contents, Lipid Oxidation and Volatile Compounds of Rabbit Meat","volume":"110","author":"Rasinska","year":"2019","journal-title":"LWT"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/j.foodchem.2018.08.096","article-title":"Meat Flavor Generation from Different Composition Patterns of Initial Maillard Stage Intermediates Formed in Heated Cysteine-Xylose-Glycine Reaction Systems","volume":"274","author":"Zhao","year":"2019","journal-title":"Food Chem."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"1155","DOI":"10.1007\/s12161-021-02076-3","article-title":"Optimization and Validation of a HS-SPME\/GC\u2013MS Method for the Analysis of Gluten-Free Bread Volatile Flavor Compounds","volume":"15","author":"Drakula","year":"2022","journal-title":"Food Anal. Methods"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"2734","DOI":"10.1007\/s12161-022-02324-0","article-title":"Headspace Solid-Phase Micro-Extraction for Determination of Volatile Organic Compounds in Apple Using Gas Chromatography\u2013Mass Spectrometry","volume":"15","author":"Gao","year":"2022","journal-title":"Food Anal. Methods"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"3838","DOI":"10.1021\/acs.jafc.6b01030","article-title":"Comprehensive Study of Volatile Compounds in Two Australian Ros\u00e9 Wines: Aroma Extract Dilution Analysis (AEDA) of Extracts Prepared Using Solvent-Assisted Flavor Evaporation (SAFE) or Headspace Solid-Phase Extraction (HS-SPE)","volume":"64","author":"Wang","year":"2016","journal-title":"J. Agric. Food Chem."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"334","DOI":"10.1016\/j.lwt.2016.09.015","article-title":"Comparison of Stir Bar Sorptive Extraction in the Liquid and Vapour Phases, Solvent-Assisted Flavour Evaporation and Headspace Solid-Phase Microextraction for the (Non)-Targeted Analysis of Volatiles in Fruit Juice","volume":"85","author":"Barba","year":"2017","journal-title":"LWT-Food Sci. Technol. Food Sci. Technol."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"6856","DOI":"10.1021\/acs.jafc.6b02018","article-title":"Impact of Brassica and Lucerne Finishing Feeds and Intramuscular Fat on Lamb Eating Quality and Flavor. A Cross-Cultural Study Using Chinese and Non-Chinese Australian Consumers","volume":"64","author":"Frank","year":"2016","journal-title":"J. Agric. Food Chem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/S0021-9673(00)00309-5","article-title":"Applications of Solid-Phase Microextraction in Food Analysis","volume":"880","author":"Kataoka","year":"2000","journal-title":"J. Chromatogr. A"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s11947-009-0299-3","article-title":"Solid-Phase Microextraction (SPME) Techniques for Quality Characterization of Food Products: A Review","volume":"4","author":"Balasubramanian","year":"2011","journal-title":"Food Bioproc. Tech."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/j.foodchem.2004.04.002","article-title":"Development of Solid-Phase Microextraction Methodology for Analysis of Headspace Volatile Compounds in Simulated Beef Flavour","volume":"88","author":"Moon","year":"2004","journal-title":"Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"C420","DOI":"10.1111\/j.1750-3841.2008.00764.x","article-title":"Analysis of Volatile Compounds in Beef Fat by Dynamic-Headspace Solid-Phase Microextraction Combined with Gas Chromatography\u2013Mass Spectrometry","volume":"73","author":"Watanabe","year":"2008","journal-title":"J. Food Sci."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"1201","DOI":"10.1016\/j.foodchem.2010.07.045","article-title":"Volatile Compounds in Ground Beef Subjected to High Pressure Processing: A Comparison of Dynamic Headspace and Solid-Phase Microextraction","volume":"124","year":"2011","journal-title":"Food Chem."},{"key":"ref_16","unstructured":"Poole, C.F. (2020). Stir-Bar Sorptive Extraction. Solid-Phase Extraction, Elsevier. Handbooks in Separation Science."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"97","DOI":"10.1016\/j.aca.2005.11.056","article-title":"Use of Solid Phase Microextraction in Diffusive Sampling of the Atmosphere Generated by Different Essential Oils","volume":"559","author":"Huerga","year":"2006","journal-title":"Anal. Chim. Acta"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"449","DOI":"10.1021\/jf010877x","article-title":"Headspace Sorptive Extraction (HSSE), Stir Bar Sorptive Extraction (SBSE), and Solid Phase Microextraction (SPME) Applied to the Analysis of Roasted Arabica Coffee and Coffee Brew","volume":"50","author":"Bicchi","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"5847","DOI":"10.1021\/acs.jafc.9b01564","article-title":"Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments","volume":"67","author":"Liu","year":"2019","journal-title":"J. Agric. Food Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"108256","DOI":"10.1016\/j.lwt.2019.108256","article-title":"Identifying Potential Spoilage Markers in Beef Stored in Chilled Air or Vacuum Packaging by HS-SPME-GC-TOF\/MS Coupled with Multivariate Analysis","volume":"112","author":"Mansur","year":"2019","journal-title":"LWT"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1016\/j.meatsci.2018.02.016","article-title":"Analysis of Volatile Compounds in Chinese Dry-Cured Hams by Comprehensive Two-Dimensional Gas Chromatography with High-Resolution Time-of-Flight Mass Spectrometry","volume":"140","author":"Wang","year":"2018","journal-title":"Meat Sci."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"340","DOI":"10.1016\/j.aca.2007.07.007","article-title":"Characterization of Flavor Compounds in Chinese Liquor Moutai by Comprehensive Two-Dimensional Gas Chromatography\/Time-of-Flight Mass Spectrometry","volume":"597","author":"Zhu","year":"2007","journal-title":"Anal. Chim. Acta"},{"key":"ref_23","first-page":"1","article-title":"Mass Spectrometry-Based Metabolomics of Volatiles as a New Tool for Understanding Aroma and Flavour Chemistry in Processed Food Products","volume":"15","author":"Mumm","year":"2019","journal-title":"Metabolomics"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"1661","DOI":"10.1007\/s12161-014-0049-7","article-title":"Influence of the Type of Extraction Conditions and Fiber Coating on the Meat of Sauced Duck Neck Volatile Compounds Extracted by Solid-Phase Microextraction (SPME)","volume":"8","author":"Zhou","year":"2015","journal-title":"Food Anal. Methods"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"278","DOI":"10.1016\/j.meatsci.2015.08.002","article-title":"Meat Flavor Precursors and Factors Influencing Flavor Precursors\u2014A Systematic Review","volume":"110","author":"Khan","year":"2015","journal-title":"Meat Sci."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1016\/j.meatsci.2013.06.017","article-title":"Influence of the Type of Fiber Coating and Extraction Time on Foal Dry-Cured Loin Volatile Compounds Extracted by Solid-Phase Microextraction (SPME)","volume":"96","author":"Lorenzo","year":"2014","journal-title":"Meat Sci."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.fm.2014.02.002","article-title":"Bacterial Populations and the Volatilome Associated to Meat Spoilage","volume":"45","author":"Casaburi","year":"2015","journal-title":"Food Microbiol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"132611","DOI":"10.1016\/j.foodchem.2022.132611","article-title":"Changes in Lipids and Aroma Compounds in Intramuscular Fat from Hu Sheep","volume":"383","author":"Li","year":"2022","journal-title":"Food Chem."},{"key":"ref_29","unstructured":"Toldra, F. (2017). Chapter 13\u2014The Eating Quality of Meat: III\u2014Flavor. Lawrie\u00b4s Meat Science, Woodhead Publishing. [8th ed.]."},{"key":"ref_30","first-page":"182","article-title":"Lipid-Derived Flavours and off-Flavours in Food","volume":"2","author":"Shahidi","year":"2018","journal-title":"Encycl. Food Chem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"4537","DOI":"10.1021\/acs.jafc.7b00882","article-title":"Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms","volume":"65","author":"Lund","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1021\/bk-2002-0826.ch004","article-title":"An Overview of the Contribution of Sulfur-Containing Compounds to the Aroma in Heated Foods","volume":"826","author":"Mottram","year":"2002","journal-title":"ACS Symp. Ser."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"130736","DOI":"10.1016\/j.foodchem.2021.130736","article-title":"Flavoromic Determination of Lactones in Cheddar Cheese by GC\u2013MS\u2013Olfactometry, Aroma Extract Dilution Analysis, Aroma Recombination and Omission Analysis","volume":"368","author":"Chen","year":"2022","journal-title":"Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/S0065-2164(08)70261-2","article-title":"Formation of Flavor Compounds in Cheese","volume":"45","author":"Fox","year":"1997","journal-title":"Adv. Appl. Microbiol."},{"key":"ref_35","first-page":"254","article-title":"Fatty Acid Composition in Different Animal Products","volume":"47","author":"Zhao","year":"2018","journal-title":"J. Hyg. Res."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"111385","DOI":"10.1016\/j.foodres.2022.111385","article-title":"Aroma Compounds Identified in Cooked Meat: A Review","volume":"157","author":"Sohail","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"109092","DOI":"10.1016\/j.foodcont.2022.109092","article-title":"Is the Volatile Compounds Profile a Suitable Tool for Authentication of Virgin Olive Oils (Olea Europaea L.) According to Cultivars? A Study by Using HS-SPME-GC-MS and Chemometrics","volume":"139","author":"Cecchi","year":"2022","journal-title":"Food Control"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"132461","DOI":"10.1016\/j.foodchem.2022.132461","article-title":"Volatile Compounds of Five Types of Unifloral Honey in Northwest China: Correlation with Aroma and Floral Origin Based on HS-SPME\/GC\u2013MS Combined with Chemometrics","volume":"384","author":"Zhu","year":"2022","journal-title":"Food Chem."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/11\/24\/3997\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T01:37:28Z","timestamp":1760146648000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/11\/24\/3997"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,12,9]]},"references-count":38,"journal-issue":{"issue":"24","published-online":{"date-parts":[[2022,12]]}},"alternative-id":["foods11243997"],"URL":"https:\/\/doi.org\/10.3390\/foods11243997","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,12,9]]}}}