Donkey in China is well known for its draft purpose and transportation; however,donkey meat has attracted more and more consumers in recent years, yet it lackssufficient information on its flavor components compared to other main meats.Therefore, in this study, volatile flavor compounds in neck meat of donkey,swine, bovine, and sheep were classified by electronic nose, then confirmed andquantified by gas chromatography-mass spectrometry. High-performance liquidchromatography (HPLC) and gas chromatography were used to quantify free fattyacid, amino acid, and flavor nucleotide. A total of 73 volatile compounds wereidentified, and aldehydes were identified as the characteristic flavor compoundsin neck meat of donkey, bovine, swine and sheep in proportion of 76.39%,46.62%, 31.64%, and 35.83%, respectively. Particularly,hexanal was the most abundant volatile flavor. Compared with other neck meat,much higher unsaturated free fatty acids were present in donkeys. Furthermore,neck meat of donkeys showed essential amino acid with highest content. Thus,special flavor and nutrition in donkey neck meat make it probably a candidatefor consumers in other regions besides Asia.
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