ArticleFrontiers in nutrition2023
Characterization of donkey-meat flavor profiles by GC-IMS and multivariate analysis.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 36 citations in OpenAlex.
- Comparative microbial and metabolite profiles of air-dried beef jerky and air-dried mutton jerky under identical natural drying conditions.Food chemistry. Molecular sciences · 2026Article
- Effect of variety differences on the meat quality traits and flavour of donkey meat based on transcriptomic and metabolomic analysis.Food chemistry. Molecular sciences · 2026Article
- Characterization of Volatile Profile of Different Kiwifruits (Foods (Basel, Switzerland) · 2026Article
- Long-Term Saline Water Adaptation Alters the Meat Quality ofFoods (Basel, Switzerland) · 2025Article
- Effects of Sugar Impregnation Methods on Physicochemical Properties and Flavor Profiles of Prune Preserves Using GC-IMS and Electronic Tongue.Foods (Basel, Switzerland) · 2025Article
- Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling Periods.Foods (Basel, Switzerland) · 2025Article
- Characterization and discrimination of quality and volatiles in beef hotpot based on GC-IMS and multivariate analysis.Food chemistry: X · 2025Article
- Application of Omics in Donkey Meat Research: A Review.Animals : an open access journal from MDPI · 2025Review
- The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast.Food science of animal resources · 2025Article
- Comparative analysis of composition and spatial variations in the foregut microbiota of male and female donkeys.Frontiers in microbiology · 2025Article
- Characterization and Differentiation of Flavor Profile of 12 Air-Dried Yak Meat Products Using GC-IMS and Multivariate Analysis.Foods (Basel, Switzerland) · 2024Article
- GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens.Heliyon · 2024Article
- Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking.Foods (Basel, Switzerland) · 2024Article
- Characterization and genomic analysis ofFrontiers in cellular and infection microbiology · 2024Article
- Factors affecting the quality and nutritional value of donkey meat: a comprehensive review.Frontiers in veterinary science · 2024Review
- Characterization of Volatile Compounds in Donkey Meat by Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) Combined with Chemometrics.Food science of animal resources · 2024Article
- Monitoring of Volatile Compounds of Ready-to-Eat Kiwifruit Using GC-IMS.Foods (Basel, Switzerland) · 2023Article
- Comparison of Lipids and Volatile Compounds in Dezhou Donkey Meat with High and Low Intramuscular Fat Content.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
11 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The distinctive flavor compounds of donkey meat are unknown. Accordingly, in the present study, the volatile compounds (VOCs) in the meat from SanFen (SF) and WuTou (WT) donkeys were comprehensively analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) combined with multivariate analysis. A total of 38 VOCs, of which 33.33% were ketones, 28.89% were alcohols, 20.00% were aldehydes, and 2.22% were heterocycles, were identified. Ketones and alcohols were significantly more abundant for SF than for WT, whereas aldehydes showed the opposite trend. The donkey meats from the two strains were well differentiated using topographic plots, VOC fingerprinting, and multivariate analysis. A total of 17 different VOCs were identified as potential markers for distinguishing the different strains, including hexanal-m, 3-octenal, oct-1-en-3-ol, and pentanal-d. These results indicate that GC-IMS combined with multivariate analysis is a convenient and powerful method for characterizing and discriminating donkey meat.
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