ArticleFoods (Basel, Switzerland)2023
Characterization of Flavor Profile of "Nanx Wudl" Sour Meat Fermented from Goose and Pork Using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) Combined with Electronic Nose and Tongue.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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15 citing papers in PubMed, 33 citations in OpenAlex.
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- Synergistic mechanisms of crayfish tail flavor evolution mediated by hepatopancreas: Insights from GC-IMS and electronic nose analysis.Food chemistry: X · 2025Article
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- A Comprehensive Characterization of the Differences in Meat Quality, Nonvolatile and Volatile Flavor Substances Between Taoyuan Black and Duroc Pigs.Foods (Basel, Switzerland) · 2025Article
- Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine.Foods (Basel, Switzerland) · 2025Article
- Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (Foods (Basel, Switzerland) · 2025Article
- Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography-Mass Spectrometry and Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2024Article
- Characterization of flavor and taste profile of different radish (Food chemistry: X · 2024Article
- Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses.Foods (Basel, Switzerland) · 2024Article
- Effect of Capsaicin Stress on Aroma-Producing Properties ofMolecules (Basel, Switzerland) · 2023Article
- Exploring the Profile Contributions inMolecules (Basel, Switzerland) · 2023Article
- Effect of Sichuan Pepper (Molecules (Basel, Switzerland) · 2023Article
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Authors and funding
9 authors at 4 institutions in 2 countries.
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Abstract
Sour meat is a highly appreciated traditional fermented product, mainly from the Guizhou, Yunnan, and Hunan provinces. The flavor profiles of sour meat from goose and pork were evaluated using gas chromatography-ion mobility spectrometry (GC-IMS) combined with an electronic nose (E-nose) and tongue (E-tongue). A total of 94 volatile compounds were characterized in fermented sour meat from both pork and goose using GC-IMS. A data-mining protocol based on univariate and multivariate analyses revealed that the source of the raw meat plays a crucial role in the formation of flavor compounds during the fermentation process. In detail, sour meat from pork contained higher levels of hexyl acetate, sotolon, heptyl acetate, butyl propanoate, hexanal, and 2-acetylpyrrole than sour goose meat. In parallel, sour meat from goose showed higher levels of 4-methyl-3-penten-2-one, n-butyl lactate, 2-butanol, (E)-2-nonenal, and decalin than sour pork. In terms of the odor and taste response values obtained by the E-nose and E-tongue, a robust principal component model (RPCA) could effectively differentiate sour meat from the two sources. The present work could provide references to investigate the flavor profiles of traditional sour meat products fermented from different raw meats and offer opportunities for a rapid identification method based on flavor profiles.
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