{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T11:08:05Z","timestamp":1792321685017,"version":"4.4.0"},"reference-count":60,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2023,5,4]],"date-time":"2023-05-04T00:00:00Z","timestamp":1683158400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100017668","name":"Key Research and Development Program of Anhui Province","doi-asserted-by":"publisher","award":["202004a06020010"],"award-info":[{"award-number":["202004a06020010"]}],"id":[{"id":"10.13039\/501100017668","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100017668","name":"Key Research and Development Program of Anhui Province","doi-asserted-by":"publisher","award":["2020ZR07"],"award-info":[{"award-number":["2020ZR07"]}],"id":[{"id":"10.13039\/501100017668","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100017668","name":"Key Research and Development Program of Anhui Province","doi-asserted-by":"publisher","award":["2021pyxm01"],"award-info":[{"award-number":["2021pyxm01"]}],"id":[{"id":"10.13039\/501100017668","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Natural Science Foundation of Bengbu University","award":["202004a06020010"],"award-info":[{"award-number":["202004a06020010"]}]},{"name":"Natural Science Foundation of Bengbu University","award":["2020ZR07"],"award-info":[{"award-number":["2020ZR07"]}]},{"name":"Natural Science Foundation of Bengbu University","award":["2021pyxm01"],"award-info":[{"award-number":["2021pyxm01"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>To investigate the flavor changes in goat meat upon storage, the volatile components observed in goat meat after different storage periods were determined using gas chromatography\u2013ion mobility spectrometry (GC\u2013IMS). A total of 38 volatile organic compounds (VOCs) were determined from the goat meat samples, including alcohols, ketones, aldehydes, esters, hydrocarbons, ethers, and amine compounds. 1-Hexanol, 3-Hydroxy-2-butanone, and Ethyl Acetate were the main volatile substances in fresh goat meat, and they rapidly decreased with increasing storage time and can be used as biomarkers for identifying fresh meat. When combined with the contents of total volatile basic\u2013nitrogen (TVB-N) and the total numbers of bacterial colonies observed in physical and chemical experiments, the characteristic volatile components of fresh, sub-fresh, and spoiled meat were determined by principal component analysis (PCA). This method will help with the detection of fraudulent production dates in goat meat sales.<\/jats:p>","DOI":"10.3390\/molecules28093874","type":"journal-article","created":{"date-parts":[[2023,5,5]],"date-time":"2023-05-05T02:08:42Z","timestamp":1683252522000},"page":"3874","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Differentiation of Goat Meat Freshness Using Gas Chromatography with Ion Mobility Spectrometry"],"prefix":"10.3390","volume":"28","author":[{"given":"Shan","family":"He","sequence":"first","affiliation":[{"name":"College of Food and Bioengineering, Bengbu University, Bengbu 233000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bin","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Bengbu University, Bengbu 233000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuan","family":"Dong","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Bengbu University, Bengbu 233000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuqing","family":"Wei","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Bengbu University, Bengbu 233000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongtu","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Bengbu University, Bengbu 233000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3776-287X","authenticated-orcid":false,"given":"Bo","family":"Tang","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Bengbu University, Bengbu 233000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,5,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"104753","DOI":"10.1016\/j.jprot.2022.104753","article-title":"Applications of Lipidomics in Goat Meat Products: Biomarkers, Structure, Nutrition Interface and Future Perspectives","volume":"270","author":"Jia","year":"2023","journal-title":"J. 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