Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods

<div>Principal component projections for the 25 mutton samples (M1–M25), 5 fraud samples (<span class="nowrap"><svg height="8.43779pt" id="M62" style="vertical-align:-0.04980946pt" version="1.1" viewbox="-0.0498162 -8.38798 13.2658 8.43779" width="13.2658pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M493 503C489 551 484 614 483 650H43V622C120 616 128 611 128 525V126C128 40 120 34 40 28V0H312V28C221 34 213 40 213 126V307H316C407 307 412 296 424 227H453V420H424C412 355 407 346 316 346H213V584C213 613 216 616 246 616H322C398 616 419 607 436 579C449 559 455 539 464 499L493 503Z" id="g121-68"></path></g><g transform="matrix(.013,0,0,-0.013,6.877,0)"><path d="M384 0V27C293 34 287 42 287 114V635C232 613 172 594 109 583V559L157 557C201 555 205 550 205 499V114C205 42 199 34 109 27V0H384Z" id="g113-50"></path></g></svg>:</span> pork mixed with synthetic simulated mutton flavor; <span class="nowrap"><svg height="11.5695pt" id="M63" style="vertical-align:-3.18152pt" version="1.1" viewbox="-0.0498162 -8.38798 11.9489 11.5695" width="11.9489pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M493 503C489 551 484 614 483 650H43V622C120 616 128 611 128 525V126C128 40 120 34 40 28V0H312V28C221 34 213 40 213 126V307H316C407 307 412 296 424 227H453V420H424C412 355 407 346 316 346H213V584C213 613 216 616 246 616H322C398 616 419 607 436 579C449 559 455 539 464 499L493 503Z" id="g121-68"></path></g><g transform="matrix(.0091,0,0,-0.0091,6.877,3.132)"><path d="M414 144C384 79 371 75 317 75H135L276 221C367 316 408 376 408 465C408 570 327 635 237 635C179 635 131 609 100 575L42 494L67 471C94 510 138 565 205 565C277 565 321 517 321 435C321 348 258 270 195 195C146 137 88 81 33 26V0H411C423 44 433 88 446 135L414 144Z" id="g50-51"></path></g></svg>:</span> duck mixed with synthetic simulated mutton flavor; <span class="nowrap"><svg height="11.6791pt" id="M64" style="vertical-align:-3.29112pt" version="1.1" viewbox="-0.0498162 -8.38798 11.9489 11.6791" width="11.9489pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M493 503C489 551 484 614 483 650H43V622C120 616 128 611 128 525V126C128 40 120 34 40 28V0H312V28C221 34 213 40 213 126V307H316C407 307 412 296 424 227H453V420H424C412 355 407 346 316 346H213V584C213 613 216 616 246 616H322C398 616 419 607 436 579C449 559 455 539 464 499L493 503Z" id="g121-68"></path></g><g transform="matrix(.0091,0,0,-0.0091,6.877,3.132)"><path d="M290 377C321 398 342 415 358 430C378 450 389 473 389 502C389 578 329 635 238 635H237C184 635 137 610 109 578L64 515L88 493C112 529 154 573 208 573S303 542 303 482C303 409 233 370 141 341L149 308C165 313 190 319 215 319C272 319 341 283 341 193C342 98 292 43 222 43C163 43 122 72 96 94C88 101 79 100 70 94C61 87 47 73 46 60C44 47 48 37 62 23C76 10 118 -12 165 -12C238 -12 430 62 430 223C430 297 379 359 290 375V377Z" id="g50-52"></path></g></svg>:</span> pork lean mixed with mutton fat; <span class="nowrap"><svg height="11.5695pt" id="M65" style="vertical-align:-3.18152pt" version="1.1" viewbox="-0.0498162 -8.38798 11.9489 11.5695" width="11.9489pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M493 503C489 551 484 614 483 650H43V622C120 616 128 611 128 525V126C128 40 120 34 40 28V0H312V28C221 34 213 40 213 126V307H316C407 307 412 296 424 227H453V420H424C412 355 407 346 316 346H213V584C213 613 216 616 246 616H322C398 616 419 607 436 579C449 559 455 539 464 499L493 503Z" id="g121-68"></path></g><g transform="matrix(.0091,0,0,-0.0091,6.877,3.132)"><path d="M462 177V227H365V632H320C217 496 116 350 21 208V177H284V109C284 43 280 38 190 31V0H451V31C369 38 365 43 365 108V177H462ZM284 227H88C155 336 218 430 282 519H284V227Z" id="g50-53"></path></g></svg>:</span> duck mixed with 20% lean mutton; <span class="nowrap"><svg height="11.6791pt" id="M66" style="vertical-align:-3.29112pt" version="1.1" viewbox="-0.0498162 -8.38798 11.9489 11.6791" width="11.9489pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M493 503C489 551 484 614 483 650H43V622C120 616 128 611 128 525V126C128 40 120 34 40 28V0H312V28C221 34 213 40 213 126V307H316C407 307 412 296 424 227H453V420H424C412 355 407 346 316 346H213V584C213 613 216 616 246 616H322C398 616 419 607 436 579C449 559 455 539 464 499L493 503Z" id="g121-68"></path></g><g transform="matrix(.0091,0,0,-0.0091,6.877,3.132)"><path d="M158 548H390L417 615L410 623H122L83 318C105 326 143 337 185 337C296 337 350 275 350 188C350 116 308 42 225 42C164 42 122 74 100 93C90 101 82 99 72 92C60 82 51 68 50 59C48 46 52 38 66 24C82 9 125 -12 172 -12C225 -11 292 15 346 59C408 108 437 166 437 226C437 309 371 397 242 397C214 397 170 382 133 369L158 548Z" id="g50-54"></path></g></svg>:</span> pork mixed with 20% lean mutton), and 25 other kinds of meat samples (D1–D5: duck samples; C1–C5: Chicken samples; H1–H5: horsemeat samples; B1-B5: beef samples; P1-P5: pork samples). (a) PC1-PC2; (b) enlargement of the dashed line and spot line in figure (a); (c) PC1-PC3.</div>

Journal of Food Quality

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Figure 1

Figure 1: Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods 