Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods

Table 1

The information of chromatographic fingerprint of active-odor compounds of mutton.

Number	Compound	KI	Relative concentration	Odor description	ID
1	3-Methylbutanal	986		Nutty, chocolate, caramel	A
2	Hexanal	1092		Fruity, fatty, green	A
3	Heptanal	1209		Nutty, oily, fruity	A
4	Octanal	1307		Fruity, floral, fatty	A
5	Nonanal	1411		Oily, fatty	A
6	2-Octenal	1429		Fruity	C
7	Decanal	1582		Rubber tubing, smoky	A
8	(E)-2-nonenal	1616		Tallowy, green	B
9	Benzaldehyde	1622		Nutty	C
10	(E,E)-2,4-octadienal	1776		Fatty, boiled meat	C
11	(E)-2-decenal	1812		Rosin, green	B
12	2-Undecenal	1836		Green, fatty	A
13	Tetradecanal	1873		Buttery, fruity, green	A
14	Octadecanal	2314		Fatty, candle	A
15	1-Octen-3-ol	1435		Mushroom	A
16	Hexanol	1426		Green, fruity, oily	A
17	3-Octanol	1566		Candle, elecampane	A
18	Acetic acid	1543		Pungency, sour	A
19	4-Ethyloctanoic acid	1998		Cheese, boiled mutton	A
20	Hexoic acid	2006		Lamb, oily	A
21	4-Methylnonanoic acid	2261		Tallowy, roasted, mutton	A
22	Nonanoic acid	2309		Fatty, cheese	A
23	Decanoic acid	2407		Rancid, oily	A
24	6-Methyl-5-hepten-2-one	1441		Meaty, tallowy	B
25	2-Undecanone	1711		Oily, fruity	B
26	2-Pentyl decanone	1772		Fatty	B
27	2-Pentadecanone	2040		Oily	C
28	Ethyl dodecanoate	2053		Wax, fruity, fatty	A
29	2-Pentylfuran	1280		Earthy, meaty	A
30	2-Methyl-5-(methylthio)furan	1455		Roasted, peanut	A
31	4-Methyl-5-thiazoleethanol	2443		Meaty, roasted, nutty	C
32	2,3,5,6-Tetramethyl pyrazine	2207		Roasted, meaty	A

Code representing the 32 active-odor compounds observed in GC-MS-O analysis; KI: Kovats index in column DB-Wax; values reported are means ± S.D. (µg/kg); identification method: (A) mass spectrum and KI agree with that of the authentic compound run under similar GC-MS conditions; (B) tentative identification based on interpretation of mass spectrum and comparison with similar compound. (C) Mass spectrum and KI agree with literature data or NIST Chemistry WebBook (http://webbook.nist.gov/chemistry/name-ser/).