Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-11-28 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102042

Ju Zhang, Shuang Pang, Ge Yan, Lulu Wang, Yuan Xu, Yuheng Bai, Ran Li, Xihong Wang, Yu Jiang

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Abstract

This study aimed to employ a multi-omics method to identify key compounds contributing to the sensory flavour of mutton and to investigate the internal correlation between volatile metabolites and lipids in Cashmere goats and Tan sheep. The results demonstrate that the electronic nose can effectively and quickly distinguish goats and sheep meat. A total of 18 volatile metabolites and 314 lipids were identified as significant contributors to the flavour difference between goats and sheep meat, as determined by HS-SPME-GC-MS and lipidomic respectively. Specifically, TG(18:1/20:4/20:4), TG(18:1/18:2/20:4), TG(18:1/18:1/20:4), DG(18:0/20:4), and dodecanoic acid influence flavour by participating in key KEGG pathways such as the "fat digestion and absorption", "cholesterol metabolism" and "lipid and atherosclerosis". This study lays the groundwork for understanding the sources and mechanisms of mutton flavour compounds, providing valuable insights to support the growth and development of the mutton industry.

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综合电子鼻和多组学技术揭示了绒山羊和棕羊肉风味特征的变化。

本研究旨在采用多组学方法鉴定影响羊肉感官风味的关键化合物，并研究绒山羊和滩羊挥发性代谢物与脂质的内在相关性。结果表明，电子鼻能有效、快速地区分山羊和绵羊肉。通过HS-SPME-GC-MS和脂质组学分析，鉴定出18种挥发性代谢物和314种脂质是导致山羊和绵羊肉风味差异的重要因素。具体来说，TG（18:1/20:4/20:4）、TG（18:1/18:2/20:4）、TG（18:1/18:1/20:4）、DG（18:0/20:4）和十二烷酸通过参与“脂肪消化吸收”、“胆固醇代谢”、“脂质与动脉粥样硬化”等关键的KEGG通路来影响风味。本研究为了解羊肉风味化合物的来源和机制奠定了基础，为支持羊肉产业的成长和发展提供了有价值的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.