Identification of Funerary Food Residues in Clay Vessels of the Uelgi Burial Ground (Southern Trans-Urals) by Gas Chromatography and Mass Spectrometry

Key Points

• The research aims to identify organic residues in ceramic vessels from an archaeological site to understand funerary practices.
• Conducted gas chromatography and mass spectrometry analysis on samples from burial mounds.
• Analyzed organic materials preserved on the internal surfaces of ceramic vessels.
• Categorized residues into specific products based on chemical composition.
• Identified six groups of organic food residues: lamb, horse meat, lamb + plants, sheep’s milk, goat’s milk, and lamb + millet.
• Demonstrated a diverse diet associated with the funerary practices in the Uelgi burial ground.