ArticleMolecules (Basel, Switzerland)2023
Analysis of the Differences in Volatile Organic Compounds in Different Muscles of Pork by GC-IMS.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 25 citations in OpenAlex.
- Integrated Lipidomics and Flavoromics Analyses Reveal the Flavor Differences Between Breast and Leg Muscles of Xichuan Black-Boned Chicken.Animals : an open access journal from MDPI · 2026Article
- Assessment of nutritional value and flavor characteristics of Taihe silky fowl across varieties and marketing ages.Food chemistry: X · 2026Article
- Influence of Cooking Methods on Flavor Parameters and Sensory Quality of Tibetan Sheep Meat Examined Using an Electronic Nose, an Electronic Tongue, GC-IMS, and GC-MS.Foods (Basel, Switzerland) · 2025Article
- Integrative Analysis of ATAC-Seq and RNA-Seq Identifies Key Genes Affecting Muscle Development in Ningxiang Pigs.International journal of molecular sciences · 2025Article
- Stimulated C2C12 Myotube Headspace Volatile Organic Compound Analysis.Molecules (Basel, Switzerland) · 2024Article
- Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC-MS and GC-IMS.Food chemistry: X · 2024Article
- Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting.Foods (Basel, Switzerland) · 2024Article
- Construction of a co-expression network affecting intramuscular fat content and meat color redness based on transcriptome analysis.Frontiers in genetics · 2024Article
- Analysis of the Differences in Volatile Organic Compounds in Different Rice Varieties Based on GC-IMS Technology Combined with Multivariate Statistical Modelling.Molecules (Basel, Switzerland) · 2023Article
- Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose.Molecules (Basel, Switzerland) · 2023Article
- Differentiation of Goat Meat Freshness Using Gas Chromatography with Ion Mobility Spectrometry.Molecules (Basel, Switzerland) · 2023Article
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Authors and funding
4 authors at 3 institutions in 1 country.
Funding
Abstract
As the main consumed meat of Chinese residents, pork has a unique flavor, but the internal volatile organic compounds that cause the flavor differences between pork muscles are not clear at present. In this study, four muscles of Duroc × (Landrace × Yorkshire) pigs (loin, ham, shoulder and belly) were used as experimental subjects. Through the analysis of volatile organic compounds in four muscles of pork, the internal volatile organic compounds of different muscles of pork were discussed. Gas chromatography-ion mobility spectrometry was employed to analyze the four muscles, and volatile organic compounds in these muscles were analyzed and identified. A total of 65 volatile organic compound peaks were obtained by gas chromatography-ion mobility spectrometry. From the qualitative database, a total of 49 volatile organic compounds were identified, including aldehydes, alcohols and ketones. With the variable importance for the projection greater than 1 and significance level less than 0.05 as the criterion, the organic compounds with significant differences were screened by partial least squares-discriminant analysis and significance difference analysis. It was determined that 2-pentylfuran, 2-butanone (M), pentanal (M), butanal (D), (
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