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The flavor profiles of sour meat from goose and pork were evaluated using gas chromatography\u2013ion mobility spectrometry (GC\u2013IMS) combined with an electronic nose (E-nose) and tongue (E-tongue). A total of 94 volatile compounds were characterized in fermented sour meat from both pork and goose using GC\u2013IMS. A data-mining protocol based on univariate and multivariate analyses revealed that the source of the raw meat plays a crucial role in the formation of flavor compounds during the fermentation process. In detail, sour meat from pork contained higher levels of hexyl acetate, sotolon, heptyl acetate, butyl propanoate, hexanal, and 2-acetylpyrrole than sour goose meat. In parallel, sour meat from goose showed higher levels of 4-methyl-3-penten-2-one, n-butyl lactate, 2-butanol, (E)-2-nonenal, and decalin than sour pork. In terms of the odor and taste response values obtained by the E-nose and E-tongue, a robust principal component model (RPCA) could effectively differentiate sour meat from the two sources. The present work could provide references to investigate the flavor profiles of traditional sour meat products fermented from different raw meats and offer opportunities for a rapid identification method based on flavor profiles.<\/jats:p>","DOI":"10.3390\/foods12112194","type":"journal-article","created":{"date-parts":[[2023,5,31]],"date-time":"2023-05-31T02:27:30Z","timestamp":1685500050000},"page":"2194","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":44,"title":["Characterization of Flavor Profile of \u201cNanx Wudl\u201d Sour Meat Fermented from Goose and Pork Using Gas Chromatography\u2013Ion Mobility Spectrometry (GC\u2013IMS) Combined with Electronic Nose and Tongue"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3444-6089","authenticated-orcid":false,"given":"Xin","family":"Zhao","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianying","family":"Feng","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1593-7376","authenticated-orcid":false,"given":"Luca","family":"Laghi","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Deng","sequence":"additional","affiliation":[{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaofang","family":"Dao","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junni","family":"Tang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lili","family":"Ji","sequence":"additional","affiliation":[{"name":"Meat Processing Key Lab of Sichuan Province, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3486-1936","authenticated-orcid":false,"given":"Chenglin","family":"Zhu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7932-6692","authenticated-orcid":false,"given":"Gianfranco","family":"Picone","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,5,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"113662","DOI":"10.1016\/j.lwt.2022.113662","article-title":"Characterisation of key volatile compounds in fermented sour meat after fungi growth inhibition","volume":"165","author":"Zhong","year":"2022","journal-title":"LWT"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"116","DOI":"10.1016\/j.foodcont.2014.01.031","article-title":"A newly discovered bacteriocin from Weissella hellenica D1501 associated with Chinese Dong fermented meat (Nanx Wudl)","volume":"42","author":"Chen","year":"2014","journal-title":"Food Control"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/j.foodchem.2015.05.048","article-title":"Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production","volume":"190","author":"Ying","year":"2016","journal-title":"Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"7214","DOI":"10.1016\/j.psj.2020.09.062","article-title":"The selected goose meat quality traits in relation to various types of heat treatment","volume":"99","author":"Goluch","year":"2020","journal-title":"Poult. 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