Characterization of volatile compounds in donkey meat by GC–IMS combined with chemometrics

Mengmeng Li1, Mengqi Sun1, Wei Ren1, Limin Man1, Wenqiong Chai1, Giuqin Liu1, Mingxia Zhu1, Changfa Wang1,*
Author Information & Copyright
1School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng Universit, Liaocheng 25200, China.
*Corresponding Author: Changfa Wang. E-mail:

© Copyright 2023 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 13, 2023 ; Revised: Sep 22, 2023 ; Accepted: Oct 05, 2023

Published Online: Oct 23, 2023


Volatile compounds (VOCs) are an important factor affecting meat quality. However, the characteristic VOCs in different parts of donkey meat remain unknown. Accordingly, this study represents a preliminary investigation of VOCs to differentiate between different cuts of donkey meat by using headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS) combined with chemometrics analysis. The results showed that the 31 VOCs identified in donkey meat, ketones, alcohols, aldehydes, and esters were the predominant categories. A total of 10 VOCs with relative odor activity values ≥ 1 were found to be characteristic of donkey meat, including pentanone, hexanal, nonanal, octanal, and 3-methylbutanal. The VOC profiles in different parts of donkey meat were well differentiated using three- and two-dimensional fingerprint maps. Nine differential VOCs that represent potential markers to discriminate different parts of donkey meat were identified by chemometrics analysis. These include 2-butanone, 2-pentanone, and 2-heptanone. Thus, the VOC profiles in donkey meat and specific VOCs in different parts of donkey meat were revealed by HS–GC–IMS combined with chemometrics, whcih provided a basis and method of investigating the characteristic VOCs and quality control of donkey meat.

Keywords: donkey meat; volatile compound; headspace–gas chromatography–ion mobility spectrometry; chemometrics