{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,3]],"date-time":"2026-11-03T04:43:12Z","timestamp":1793680992915,"version":"4.5.1"},"reference-count":39,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2024,8,21]],"date-time":"2024-08-21T00:00:00Z","timestamp":1724198400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Natural Science Foundation of China","award":["32001726"],"award-info":[{"award-number":["32001726"]}]},{"name":"National Natural Science Foundation of China","award":["2021D01A75"],"award-info":[{"award-number":["2021D01A75"]}]},{"name":"National Natural Science Foundation of China","award":["2021YFD1600205"],"award-info":[{"award-number":["2021YFD1600205"]}]},{"name":"Natural Science Foundation of Xinjiang Uygur Autonomous Region","award":["32001726"],"award-info":[{"award-number":["32001726"]}]},{"name":"Natural Science Foundation of Xinjiang Uygur Autonomous Region","award":["2021D01A75"],"award-info":[{"award-number":["2021D01A75"]}]},{"name":"Natural Science Foundation of Xinjiang Uygur Autonomous Region","award":["2021YFD1600205"],"award-info":[{"award-number":["2021YFD1600205"]}]},{"name":"National key research and development program, Integrated demonstration of coordinated development technology of yak grazing in alpine pastoral areas","award":["32001726"],"award-info":[{"award-number":["32001726"]}]},{"name":"National key research and development program, Integrated demonstration of coordinated development technology of yak grazing in alpine pastoral areas","award":["2021D01A75"],"award-info":[{"award-number":["2021D01A75"]}]},{"name":"National key research and development program, Integrated demonstration of coordinated development technology of yak grazing in alpine pastoral areas","award":["2021YFD1600205"],"award-info":[{"award-number":["2021YFD1600205"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Volatile organic compounds (VOCs) in food are key factors constituting their unique flavor, while the characteristics of VOCs in air-dried yak meat (AYM) from various regions of the Tibetan Plateau and their inter-regional differences remain unclear. Therefore, this study conducted a comprehensive analysis of VOCs in the five-spice (FS), spicy and numbing (SN), and aromatic and spicy (AS) versions of AYM from four regions of the Tibetan Plateau (Gansu, Qinghai, Sichuan, and Tibet) using gas chromatography\u2013ion mobility spectrometry (GC\u2013IMS) A total of 58 VOCs were identified, with alcohols accounting for 28.40%, ketones 22.89%, aldehydes 18.85%, and terpenes 17.61%. Topographic plots, fingerprint profiles, and multivariate analysis not only distinguished AYM of the same flavor from different regions but also discriminated those of different flavors within the same region. Furthermore, 17 key VOCs were selected as the primary aroma characteristics of the 12 types of AYM, including linalool, 3-methylbutanal, acetone, and limonene. Meanwhile, the differential VOCs for each flavor were determined, with linalyl acetate being unique to the FS, (E)-ocimene and ethyl propanoate being specific to the SN, and 2-methyl-3-(methylthio)furan-D and Hexanal-D being characteristic of the AS flavor. Based on the above results, the flavor of AYM can be improved to suit the taste of most people and increase its consumption.<\/jats:p>","DOI":"10.3390\/foods13162626","type":"journal-article","created":{"date-parts":[[2024,8,22]],"date-time":"2024-08-22T04:26:57Z","timestamp":1724300817000},"page":"2626","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Characterization and Differentiation of Flavor Profile of 12 Air-Dried Yak Meat Products Using GC\u2013IMS and Multivariate Analysis"],"prefix":"10.3390","volume":"13","author":[{"given":"Qiuyu","family":"Wang","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rongsheng","family":"Du","sequence":"additional","affiliation":[{"name":"Sichuan Institute of Musk Deer Breeding, Chengdu 611800, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuqi","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shulin","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Linlin","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China"},{"name":"School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China"},{"name":"Lu\u2019an Soyea Electrical Manufactring Co., Ltd., Lu\u2019an 237000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lina","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,8,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"104133","DOI":"10.1016\/j.tifs.2023.104133","article-title":"Nutrition and edible characteristics, origin traceability and authenticity identification of yak meat and milk: A review","volume":"139","author":"Li","year":"2023","journal-title":"Trends Food Sci. Technol."},{"key":"ref_2","first-page":"3394","article-title":"Progress in yak meat quality research","volume":"51","author":"Lou","year":"2024","journal-title":"China Anim. Husb. Vet. Med."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"110984","DOI":"10.1016\/j.lwt.2021.110984","article-title":"Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility","volume":"142","author":"Ma","year":"2021","journal-title":"LWT"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"106466","DOI":"10.1016\/j.jfca.2024.106466","article-title":"Rapid determination of eight biogenic amines in air-dried yak meat by QuEChERS combined with ultra-performance liquid chromatography-mass spectrometry","volume":"133","author":"Xia","year":"2024","journal-title":"J. Food Compos. Anal."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"101019","DOI":"10.1016\/j.fochx.2023.101019","article-title":"Changes provoked by altitudes and cooking methods in physicochemical properties, volatile profile, and sensory characteristics of yak meat","volume":"20","author":"Zhu","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"108019","DOI":"10.1016\/j.meatsci.2019.108019","article-title":"Phosphoproteomic analysis of longissimus lumborum of different altitude yaks","volume":"162","author":"Yang","year":"2020","journal-title":"Meat Sci."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"137142","DOI":"10.1016\/j.foodchem.2023.137142","article-title":"Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive review","volume":"431","author":"Jia","year":"2024","journal-title":"Food Chem."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"109570","DOI":"10.1016\/j.meatsci.2024.109570","article-title":"Effects of different drying methods on physicochemical, textural, flavor, and sensory characteristics of yak jerky","volume":"216","author":"Fan","year":"2024","journal-title":"Meat Sci."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"629","DOI":"10.3382\/ps\/pez561","article-title":"Quality characteristics of duck jerky: Combined effects of collagen and konjac","volume":"99","author":"Kim","year":"2020","journal-title":"Poult. Sci."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"108030","DOI":"10.1016\/j.meatsci.2019.108030","article-title":"Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky","volume":"162","author":"Han","year":"2020","journal-title":"Meat Sci."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.aca.2018.03.059","article-title":"Trace analysis by ion mobility spectrometry: From conventional to smart sample preconcentration methods. A review","volume":"1026","author":"Armenta","year":"2018","journal-title":"Anal. Chim. Acta"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"117438","DOI":"10.1016\/j.trac.2023.117438","article-title":"Towards greener volatilomics: Is GC-IMS the new Swiss army knife of gas phase analysis?","volume":"170","author":"Parastar","year":"2024","journal-title":"TrAC Trends Anal. Chem."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"108449","DOI":"10.1016\/j.meatsci.2021.108449","article-title":"Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography\u2013ion mobility spectrometry (GC\u2013IMS)","volume":"175","author":"Wang","year":"2021","journal-title":"Meat Sci."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"130989","DOI":"10.1016\/j.foodchem.2021.130989","article-title":"Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)","volume":"370","author":"Yao","year":"2022","journal-title":"Food Chem."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Kang, Y., Wang, X., Xiong, L., Pei, J., Ding, Z., Guo, S., Cao, M., Bao, P., Wu, X., and Chu, M. (2024). Application of GC-IMS, GC-MS, and LC-MS\/MS techniques to a comprehensive systematic study on the flavor characteristics of different muscles in the yak. Food Biosci., 59.","DOI":"10.1016\/j.fbio.2024.104173"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"1838","DOI":"10.1134\/S0036024415100179","article-title":"Structure of the cluster ions of ketones in the gas phase according to ion mobility spectrometry and ab initio calculations","volume":"89","author":"Lantsuzskaya","year":"2015","journal-title":"Russ. J. Phys. Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"262","DOI":"10.1080\/09712119.2019.1624553","article-title":"Effects of microwave heating on physicochemical properties, microstructure and volatile profiles of yak meat","volume":"47","author":"Li","year":"2019","journal-title":"J. Appl. Anim. Res."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"136257","DOI":"10.1016\/j.foodchem.2023.136257","article-title":"Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC \u00d7 GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics","volume":"423","author":"Shen","year":"2023","journal-title":"Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"137485","DOI":"10.1016\/j.foodchem.2023.137485","article-title":"The characteristic terpenes in sea cucumber soaked in star anise solution were characterized by HS-SPME-GC\u2013MS and PCA analysis","volume":"434","author":"Li","year":"2024","journal-title":"Food Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"108967","DOI":"10.1016\/j.foodcont.2022.108967","article-title":"Linalool, the main volatile constituent from Zanthoxylum schinifolium pericarp, prevents growth of Aspergillus flavus in post-harvest grains","volume":"137","author":"Li","year":"2022","journal-title":"Food Control"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"106074","DOI":"10.1016\/j.jfca.2024.106074","article-title":"Identification and characterization of aroma profiles of huajiao oil from different geographical origins using instruments and sensory analysis","volume":"129","author":"Duan","year":"2024","journal-title":"J. Food Compos. Anal."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"128359","DOI":"10.1016\/j.foodchem.2020.128359","article-title":"Assessment of fresh star anise (Illicium verum Hook.f.) drying methods for influencing drying characteristics, color, flavor, volatile oil and shikimic acid","volume":"342","author":"Shi","year":"2021","journal-title":"Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"114424","DOI":"10.1016\/j.foodres.2024.114424","article-title":"Fluctuation of flavor quality in roasted duck: The consequences of raw duck preform\u2019s repetitive freeze-thawing","volume":"187","author":"Gao","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"335","DOI":"10.1016\/j.ijfoodmicro.2003.11.018","article-title":"Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain","volume":"93","author":"Mohedano","year":"2004","journal-title":"Int. J. Food Microbiol."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"113651","DOI":"10.1016\/j.lwt.2022.113651","article-title":"Comparison of different drying techniques for shiitake mushroom (Lentinus edodes): Changes in volatile compounds, taste properties, and texture qualities","volume":"164","author":"Liu","year":"2022","journal-title":"LWT"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"113335","DOI":"10.1016\/j.foodres.2023.113335","article-title":"Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC\u2013MS, GC-IMS, and E-nose","volume":"173","author":"Sun","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"138188","DOI":"10.1016\/j.foodchem.2023.138188","article-title":"Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC\u2013MS combined with metabolomics","volume":"440","author":"Li","year":"2024","journal-title":"Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"111584","DOI":"10.1016\/j.foodres.2022.111584","article-title":"Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis","volume":"158","author":"Xiao","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Yang, L., Liu, J., Wang, X., Wang, R., Ren, F., Zhang, Q., Shan, Y., and Ding, S. (2019). Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry. Molecules, 24.","DOI":"10.3390\/molecules24213904"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"216","DOI":"10.1016\/j.foodres.2018.02.017","article-title":"Chemical characterization complemented with chemometrics for the botanical origin identification of unifloral and multifloral honeys from India","volume":"107","author":"Devi","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Liao, Y., Ding, Y., Wu, Y., Du, Q., Xia, J., Jia, J., Lin, H., Benjakul, S., Zhang, B., and Hu, Y. (2023). Analysis of volatile compounds and flavor fingerprint in hairtail (Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.1088128"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"113730","DOI":"10.1016\/j.lwt.2022.113730","article-title":"HS-GC-IMS detection of volatile organic compounds in cistanche powders under different treatment methods","volume":"165","author":"Zhou","year":"2022","journal-title":"LWT"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"106440","DOI":"10.1016\/j.microc.2021.106440","article-title":"Discrimination of authenticity of Fritillariae Cirrhosae Bulbus based on terahertz spectroscopy and chemometric analysis","volume":"168","author":"Du","year":"2021","journal-title":"Microchem. J."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"130033","DOI":"10.1016\/j.foodchem.2021.130033","article-title":"Use of headspace GC\/MS combined with chemometric analysis to identify the geographic origins of black tea","volume":"360","author":"Yun","year":"2021","journal-title":"Food Chem."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Man, L., Ren, W., Sun, M., Du, Y., Chen, H., Qin, H., Chai, W., Zhu, M., Liu, G., and Wang, C. (2023). Characterization of donkey-meat flavor profiles by GC\u2013IMS and multivariate analysis. Front. Nutr., 10.","DOI":"10.3389\/fnut.2023.1079799"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"104986","DOI":"10.1016\/j.chemolab.2023.104986","article-title":"Extension and significance testing of Variable Importance in Projection (VIP) indices in Partial Least Squares regression and Principal Components Analysis","volume":"242","author":"Mahieu","year":"2023","journal-title":"Chemom. Intell. Lab. Syst."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"101505","DOI":"10.1016\/j.fochx.2024.101505","article-title":"Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples","volume":"22","author":"Li","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"738622","DOI":"10.1016\/j.aquaculture.2022.738622","article-title":"1,8-cineole and ginger extract (Zingiber officinale Rosc) as stress mitigator for transportation of largemouth bass (Micropterus salmoides L.)","volume":"561","author":"Liu","year":"2022","journal-title":"Aquaculture"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"131103","DOI":"10.1016\/j.foodchem.2021.131103","article-title":"Changes in volatile flavor of yak meat during oxidation based on multi-omics","volume":"371","author":"Huang","year":"2022","journal-title":"Food Chem."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/16\/2626\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T15:40:42Z","timestamp":1760110842000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/16\/2626"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,8,21]]},"references-count":39,"journal-issue":{"issue":"16","published-online":{"date-parts":[[2024,8]]}},"alternative-id":["foods13162626"],"URL":"https:\/\/doi.org\/10.3390\/foods13162626","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,8,21]]}}}