Identification the Key Odorants in Different Parts of Hyla Rabbit Meat via Solid Phase Microextraction Using Gas Chromatography Mass Spectrometry

Abstract

The aim of this study was to explore the volatile compounds of hind leg, foreleg, abdomen and Longissimus dorsi in both male and female Hyla rabbit meat by solid phase microextraction tandem with gas chromatography mass spectrometry, and to seek out the key odorants via calculating the odor activity value and principal component analysis. Cluster analysis is used to study the flavor pattern differences in four edible parts. Sixty three volatile compounds were detected, including 23 aldehydes, 4 alcohols, 5 ketones, 11 esters, 5 aromatics, 8 acids and 7 hydrocarbons. Among them, 6 aldehydes and 3 acids were identified as the potential key odorants according to the ratio of concentration and threshold. The contents of volatile compounds in male Hyla rabbit meat were significantly higher than those in female one (p<0.05). The results of principal component analysis showed that the first two principal component cumulative variance contributions reach 87.69%; Hexanal, octanal, 2-nonenal, 2-decenal and decanal were regard as the key odorants of Hyla rabbit meat by combining odor activity value and principal component analysis. Therefore volatile compounds of rabbit meat can be effectively characterized. Cluster analysis indicated that volatile chemical compounds of Longissimus dorsi were significantly different from other three parts, which provide reliable information for rabbit processing industry and for possible future sale.

Volatile Compound Markers in Beef Irradiated with Accelerated Electrons

“…The radar chart below illustrates the kinetics of the change in VOC composition over time: red shows the composition of VOCs identified in the non-irradiated beef samples, and gray shows the composition of VOCs identified in the beef samples irradiated with 5 kGy. The most common compounds identified in the beef samples during the observation are aldehydes and alcohols, which are also commonly found in other types of meat and poultry, such as pork [27], lamb [28], rabbit [29], chicken [30], turkey [31], and duck [32]. Immediately after irradiation, alcohols and sulfur-containing compounds that were not detected in the non-irradiated beef samples were recorded in the beef samples irradiated with different doses, and there is a certain dependence of concentration on the irradiation dose.…”

On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes

“…It has been reported that more than 75 volatile flavor compounds have been found in rabbit meat, including acids, alcohols, ketones, esters, aldehydes, ethers, heterocyclic, and hydrocarbons. Based on the odour-active values, hexanal, nonanal, hexanoic acid, octanal, 1-octen-3-ol, and (E, E)-2,4-decadienal were considered as the key flavor components in rabbit meat (Wang et al, 2013;Xie et al, 2016). Furthermore, furan derivatives, amines, and intermediate aldehydes, especially hexanoic acid, hexanal, pentanal, and 2-pentyl furan, were recommended as the major components for the unique odor of rabbit meat (Xie et al, 2016).…”

Genome-Wide Identification and Characterization of Circular RNAs during Skeletal Muscle Development in Meat Rabbits

“…Legs are the main depots of skeletal muscle growth in rabbits [ 17 , 18 ]. The ZIKA rabbits are one of the famous meat rabbit lines in the world, with excellent meat production performance [ 19 ].…”