【摘要】 以3个不同产地玉树牦牛肉为研究对象，采用顶空固相微萃取-气相色谱-质谱联用技术鉴定挥发性成分，结合层次聚类分析和正交偏最小二乘判别分析方法（OPLS-DA）及气味活度值（OAV）筛选玉树牦牛肉的关键风味化合物。结果表明：玉树牦牛肉共鉴定挥发性成分63种，共有组分36种，主要有醛类、醇类和烃类化合物。对玉树牦牛肉挥发性成分OPLS-DA分析结合OAV筛选出5种物质作为不同产地玉树牦牛肉挥发性风味关键差异物质，包括十六醛、己醛、庚醛、壬醛、2-戊基呋喃。对玉树公母牦牛挥发性风味成分的OPLS-DA分析结合OAV筛选出5种关键风味差异物质，分别为壬醛、十六醛、辛醛、1-辛烯-3-醇和4-苯基-2-丁酮。本研究结果对于区分不同产地和不同性别玉树牦牛肉的风味差异化合物及玉树牦牛肉的产地溯源有科学指导意义。更多还原

【Abstract】 In this study, the volatile flavor components of Yushu yak meat from 3 geographical origins were identified by headspace solid phase microextraction(HS-SPME) with gas chromatography-mass spectrometry(GCMS). The key flavor compounds of Yushu yak were selected by hierarchical clustering analysis(HCA), orthogonal partial least squares analysis(OPLS-DA)and odor activity value(OAV). The results showed that a total of 63 volatile compounds were identified across all samples, 36 of which were common to them, the predominant ones being aldehydes,alcohols and hydrocarbons. Based on the OPLS-DA and OAV, 5 compounds were selected as the key difference substances in the volatile flavor of Yushu yak meat, which including hexadecanal, hexanal, heptanal, nonenal and 2-pentylfuran. The volatile flavor components of male and female yaks in Yushu were analyzed by OPLS-DA combined with OAV, and five key differential flavor substances were selected, which namely nonanal, hexadecanal, octanal,1-octen-3-ol and 4-phenyl-2-butanone. The results of this study have scientific guiding significance for distinguishing the flavor difference compounds of Yushu yak meat from different regions and genders, and for the origin tracing of Yushu yak meat.更多还原