Аңдатпа
Horse fat is a valuable lipid source for traditional meat products, but its flavor quality is remains unclear during processing conditions. To investigate the effect of dry fractionation on the volatile profile of refined horse fat, samples obtained at different temperature were analyzed using an E-nose, HS/GC-IMS, and SPME/GC-MS. The E-nose results showed that the volatile profiles of the samples differed markedly, with the solid fractions obtained at 25 and 15 °C (S25 and S15) exhibiting stronger sensor responses and clustering together, whereas the liquid fraction at 5 °C (L5) showed the weakest overall signals. HS/GC-IMS identified total 55 volatile compounds, mainly aldehydes, alkenes, esters, alcohols, ketones, and nitrogen-containing compounds. Compared with refined horse fat, S25 and S15 were enriched in ketones, sulfur-containing compounds, and nitrogen-containing compounds, while L5 was dominated by alcohols and aldehydes. SPME/GC-MS identified 53 volatile compounds, with aldehydes as the main class in all samples. S5 showed the highest number of volatile species and the richest aroma profile, whereas S25 and S15 showed the lowest complexity. The total volatile content ranked as refined horse fat > S5 > L5 > S15 > S25, and ester content followed the order S5 > L5 > refined horse fat > S25 > S15. Overall, dry fractionation temperature significantly regulated the distribution of volatile compounds in horse fat. These findings may provide a theoretical basis for the potential application of horse fat in food processing and product development.