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Development of a Flavor Fingerprint by GC-MS with Chemometric Method for Volatile Compounds of Yak and Yellow Cattle Bone Soup

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Abstract

Volatile compounds from bone soup of yak (YBS) and yellow cattle (CBS) were investigated by combining gas chromatography and mass spectrometry (GC-MS) fingerprinting with principal component analysis (PCA). A total of 40 and 43 compounds were identified by GC-MS of YBS and CBS, respectively. Nonanal was used as the “reference peak” to calculate the relative retention time and relative peak area of the other compounds in the chromatogram. A total of 16 and 35 common peaks were determined as the characteristic substances of YBS and CBS, respectively. Subsequently, eight and seven unique compounds were selected to evaluate the fingerprints of YBS and CBS, respectively, based on PCA. Our findings confirmed the 8 and 7 substances among the 16 and 35 substances, respectively, as described above. Therefore, the established fingerprinting of volatile compounds for bone soup by combining GC-MS with PCA was a simple and reliable method. This method could provide references for category identification.

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Acknowledgments

We thank colleagues in the laboratory and our collaborators for their useful suggestions. This work was supported by the China Agriculture Research System (No. CARS-38), Sci-Tech Support Plan of Gansu Province (143NKDP020), and National Nonprofit Agro-Scientific Research (201203009).

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Authors and Affiliations

  1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China

    Jiaying Zhang, Yayuan Yang, Ling Han & Qunli Yu

  2. Gansu Fishery Research Institute, Lanzhou, 730030, China

    Zhuoyu Yang

  3. Limited Liability Company of Qin Bao Animal Husbandry in Shanxi Province, Baoji, 721000, China

    Hui Cao

  4. Ningxia Xiahua Meat Food Co. Ltd., Zhongwei, 755000, China

    Wenhua Zhang

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  1. Jiaying Zhang
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  2. Zhuoyu Yang
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  5. Qunli Yu
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Correspondence to Ling Han.

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Funding

This work was supported by the China Agriculture Research System (No. CARS-38), Sci-Tech Support Plan of Gansu Province (143NKDP020), and National Nonprofit Agro-Scientific Research (201203009).

Conflict of Interest

Jiaying Zhang declares that she has no conflict of interest. Zhuoyu Yang declares that she has no conflict of interest. Yayuan Yang declares that she has no conflict of interest. Ling Han declares that she has no conflict of interest. Qunli Yu declares that he has no conflict of interest. Hui Cao declares that he has no conflict of interest. Wenhua Zhang declares that he has no conflict of interest.

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This article does not contain any studies with human participants or animals performed by any of the author.

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Zhang, J., Yang, Z., Yang, Y. et al. Development of a Flavor Fingerprint by GC-MS with Chemometric Method for Volatile Compounds of Yak and Yellow Cattle Bone Soup. Food Anal. Methods 10, 943–954 (2017). https://doi.org/10.1007/s12161-016-0657-5

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