Research of volatile components of Lanzhou fat-tailed sheep

Authors

LI Zhenzi, College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730124, China
YANG Jutian, College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730124, China
QI Gaozhan, College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730124, China
ZANG Rongxin, College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730124, China
LIU Hongna, College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730124, China
LONG Ling, College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730124, China
CAO Xin, Science Experimental Center, Northwest University for Nationalities, Lanzhou, Gansu 730124, China

Abstract

It was aimed to analyze the volatile components and key volatile components of Lanzhou fat-tailed sheep in different gender in this study, and the small fat-tail sheep were chosen as control. The results showed that Lanzhou fat-tailed wethers contained totally 80 kinds of volatile materials, while ewes had 85 kinds. Aldehydes were found the key volatile components, and the relative contents were respectively 31.110% and 22.305%. The key volatile components contained decanal, octanal, nonanal, 2, 4-nonadienal, 2-nonenal, 2,4-decadienal and (E)-2-decenal, which smelled like wax, fat, mushroom and cucumber, and wethers contained 2 more kinds aldehydes than ewes. Compared to small fat-tail sheep, Lanzhou fat-tailed was found containing more key volatile components and higher ROAV values.

Publication Date

12-28-2016

First Page

50

Last Page

54,95

DOI

10.13652/j.issn.1003-5788.2016.12.011

Recommended Citation

Zhenzi, LI; Jutian, YANG; Gaozhan, QI; Rongxin, ZANG; Hongna, LIU; Ling, LONG; and Xin, CAO (2016) "Research of volatile components of Lanzhou fat-tailed sheep," Food and Machinery: Vol. 32: Iss. 12, Article 11.
DOI: 10.13652/j.issn.1003-5788.2016.12.011
Available at: https://www.ifoodmm.cn/journal/vol32/iss12/11

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