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Foods (Basel, Switzerland)2026; 15(17); 2959; doi: 10.3390/foods15172959

Comparative Analysis of Volatile Components Changes in Horse Fat During Dry Fractionation by E-Nose, HS/GC-IMS and SPME/GC-MS.

Abstract: 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.
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Publication Date: 2026-08-23 PubMed ID: 42737204PubMed Central: PMC13564621DOI: 10.3390/foods15172959Google Scholar: Lookup
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  • Journal Article

Summary

This research summary has been generated with artificial intelligence and may contain errors and omissions. Refer to the original study to confirm details provided. Submit correction.

Overview

  • This study investigated how the volatile flavor compounds in horse fat change during dry fractionation at different temperatures.
  • Using three analytical techniques—E-nose, HS/GC-IMS, and SPME/GC-MS—the researchers compared the flavor profiles of solid and liquid fractions obtained at various temperatures to understand flavor quality shifts in horse fat processing.

Background and Purpose

  • Horse fat is commonly used as a lipid source in traditional meat products due to its nutritional and functional properties.
  • However, the impact of processing methods such as dry fractionation on the flavor characteristics of horse fat is not well understood.
  • The study aimed to reveal how dry fractionation at different temperatures influences the composition and distribution of volatile compounds, which are critical to flavor quality.

Methods and Analytical Techniques

  • Dry Fractionation: Horse fat was subjected to dry fractionation at different temperatures to separate it into solid and liquid fractions.
  • Sample Groups: Solid fractions obtained at 25°C (S25) and 15°C (S15), liquid fraction at 5°C (L5), and additional solid fraction at 5°C (S5) as a reference.
  • Volatile Analysis: Three distinct techniques were applied to analyze volatile profiles:
    • E-nose (Electronic Nose): Sensor-based technology to rapidly detect and differentiate odor profiles.
    • HS/GC-IMS (Headspace Gas Chromatography-Ion Mobility Spectrometry): Used to identify and characterize a wide array of volatile compounds with high sensitivity.
    • SPME/GC-MS (Solid-Phase Microextraction/Gas Chromatography-Mass Spectrometry): A precise analytical technique to identify and quantify volatile species in complex mixtures.

Key Findings

  • E-nose Results:
    • S25 and S15 (solid fractions) showed stronger sensor responses, indicating more intense or complex volatile profiles.
    • These two solid fractions clustered together, meaning their volatile profiles were similar.
    • L5 (liquid fraction at 5°C) showed the weakest volatile signals, indicating a less intense aroma profile.
  • HS/GC-IMS Findings:
    • 55 volatile compounds were identified, including aldehydes, alkenes, esters, alcohols, ketones, and nitrogen-containing compounds.
    • S25 and S15 were enriched with ketones, sulfur-containing, and nitrogen-containing compounds compared to refined horse fat.
    • L5 was dominated mainly by alcohols and aldehydes, pointing to a distinct volatile composition in the liquid fraction.
  • SPME/GC-MS Insights:
    • 53 volatile compounds were identified, with aldehydes being predominant in all samples.
    • S5 showed the richest diversity and complexity of volatile species, suggesting a more complex aroma profile.
    • S25 and S15 presented the lowest diversity in volatile compounds among the samples.
    • Total volatile content ranked in the order: refined horse fat > S5 > L5 > S15 > S25.
    • Esters content followed the order: S5 > L5 > refined horse fat > S25 > S15, indicating that ester concentration varied significantly with fractionation temperature.

Implications and Applications

  • Dry fractionation temperature strongly influences the type and concentration of volatile flavor compounds in horse fat fractions.
  • Understanding how different fractions vary in aroma complexity and compound composition offers valuable guidance for the food industry aiming to optimize flavor profiles in meat products containing horse fat.
  • The findings provide a theoretical foundation supporting the tailored use of horse fat fractions in food processing and product development to achieve desired sensory qualities.

Cite This Article

APA
Huang D, Hua M, Nurymkhan G, Kassymov S, Nurgazezova A, Yermekov Y, Iskakova M, Kulushtayeva B, Bakirova L, Muslimova N, Maizhanova A, Gao Y, Yu X. (2026). Comparative Analysis of Volatile Components Changes in Horse Fat During Dry Fractionation by E-Nose, HS/GC-IMS and SPME/GC-MS. Foods, 15(17), 2959. https://doi.org/10.3390/foods15172959

Publication

Foods (Basel, Switzerland)
ISSN: 2304-8158
NlmUniqueID: 101670569
Country: Switzerland
Language: English
Volume: 15
Issue: 17
PII: 2959

Researcher Affiliations

Huang, Daihao
  • Engineering Research Center of Grain and Oil Functionalized Processing, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling District, Xianyang 712100, China.
Hua, Mingfang
  • Engineering Research Center of Grain and Oil Functionalized Processing, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling District, Xianyang 712100, China.
Nurymkhan, Gulnur
  • Research Department of Food Technology, Shakarim University, Glinka Street, 20A, Semey 071412, Kazakhstan.
Kassymov, Samat
  • Research Department of Food Technology, Shakarim University, Glinka Street, 20A, Semey 071412, Kazakhstan.
Nurgazezova, Almagul
  • Research Department of Food Technology, Shakarim University, Glinka Street, 20A, Semey 071412, Kazakhstan.
Yermekov, Yernaz
  • Department of Food Security, Kozybayev University, 114 Zhumabayev Street, Petropavlovsk 150000, Kazakhstan.
  • Department of Agricultural Product Processing, BEENAR LABS LLP, Astana 010000, Kazakhstan.
Iskakova, Maral
  • Research Department of Food Technology, Shakarim University, Glinka Street, 20A, Semey 071412, Kazakhstan.
Kulushtayeva, Botakoz
  • Research Department of Food Technology, Shakarim University, Glinka Street, 20A, Semey 071412, Kazakhstan.
Bakirova, Laila
  • Research Department of Food Technology, Shakarim University, Glinka Street, 20A, Semey 071412, Kazakhstan.
Muslimova, Nazerke
  • Research Department of Food Technology, Shakarim University, Glinka Street, 20A, Semey 071412, Kazakhstan.
Maizhanova, Aigul
  • Research Department of Food Technology, Shakarim University, Glinka Street, 20A, Semey 071412, Kazakhstan.
Gao, Yuan
  • Engineering Research Center of Grain and Oil Functionalized Processing, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling District, Xianyang 712100, China.
Yu, Xiuzhu
  • Engineering Research Center of Grain and Oil Functionalized Processing, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling District, Xianyang 712100, China.

Grant Funding

  • AP26198515 / Ministry of Science and Higher Education of the Republic of Kazakhstan
  • 2024RS-CXTD-70 / Shanxi Science and Technology Innovation Team Project

Conflict of Interest Statement

Author Yernaz Yermekov is employed by BEENAR LABS LLP in the Department of Agricultural Product Processing. He participated in the methodology, formal analysis, and writing—review and editing of the study. BEENAR LABS LLP had no role in the study design, data collection, analysis or interpretation of the data, preparation of the manuscript, or the decision to submit the article for publication. The remaining authors declare that the research was conducted in the absence of any other commercial or financial relationships that could be construed as a potential conflict of interest.

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