Ju Zhang, Shuang Pang, Ge Yan, Lulu Wang, Yuan Xu, Yuheng Bai, Ran Li, Xihong Wang, Yu Jiang
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Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat.
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.
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.
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